Love to eat strawberries and chocolate? Why not try to combine it into a dish that is both sweet and fresh? After all, the process is very easy and fast, although special tricks are needed to melt the chocolate, such as by heating it on low heat.
Ingredients
- About 45 fresh strawberries
- 220 grams of chocolate
Optional:
- 2 tsp. (10 ml) unsalted butter
- Chopped peanuts or meses
- white chocolate
Step
Part 1 of 3: Preparing Strawberries
Step 1. Discard strawberries that are no longer of good quality
Generally, strawberries that are no longer in prime condition will:
- Soft texture or watery feel
- Has white or greenish patches that are quite large
- Has a hood that is brown instead of green, and looks dry
- No trunk and/or hood. Strawberries that no longer have stems and hoods can actually still be used, although their shelf life will decrease.
Step 2. Wash the strawberries
Put the strawberries in a basket with holes, then wash them thoroughly under running tap water. While washing the strawberries, gently shake the basket to thoroughly clean the entire surface of the strawberries.
Do not wash strawberries for more than an hour before processing. Remember, strawberries are very perishable after washing
Step 3. Dry the strawberries with kitchen paper
Remember, just a drop of water can make the texture of chocolate grainy and less pleasing to the eye. Therefore, make sure the surface of the strawberries is properly dried, then drain the strawberries on a dry kitchen paper to maximize the drying process. Leave the strawberries at room temperature so that no condensation or condensation occurs, as when the strawberries are dried in the refrigerator.
Step 4. Pierce each strawberry cap with a toothpick (optional)
Skip this step if the strawberry stem is still attached.
Step 5. Line a baking sheet with wax paper
If you don't have wax paper, use parchment paper. Although aluminum foil also offers the same function, unfortunately the product will leave a printed pattern on the surface of the strawberry.
Part 2 of 3: Melting Chocolate
Step 1. Choose good quality chocolate
Apart from having a bad taste, low-quality chocolate is also very difficult to melt and/or may harden unevenly. In particular, semisweet chocolate (slightly sweet), bittersweet chocolate (bitter than semisweet), and dark chocolate melt more easily than milk chocolate and white chocolate.
- Use chocolate chips, or slice chocolate 6mm thick before melting.
- "Candy melt" is an easier option that can be used as an alternative to chocolate. Unfortunately, the taste is not as good as real chocolate. If you use candy melt, follow the processing instructions on the packaging, OK!
Step 2. Add butter (optional)
Butter is effective in making the texture of chocolate smoother and easier to use as a dye. To do this, you just need to add 2 tsp. (10 ml) unsalted butter for every 220 grams of chocolate. Do not add a measure of butter because the water content in it can ruin the texture of the chocolate.
White butter is non-liquid so it won't spoil the texture of the chocolate. However, make sure the white butter is only added after the chocolate has completely melted
Step 3. Melt the chocolate using the double-boiling method
To do this at home, all you need to do is place a stainless steel bowl or a heat-resistant glass bowl in a larger pot. After that, fill the bottom 2.5 to 5 cm of the pot with water, but make sure the water does not enter the bowl. Bring the water to a boil, then put the chocolate in a bowl and stir until the texture is completely melted.
Use the lowest temperature to heat the water in the pan. Remember, chocolate will melt when heated to a low temperature, but the ingredients may separate if heated to too high a temperature
Step 4. Use a microwave, if desired
However, be aware that this method carries a very high risk of ruining the texture of the chocolate. That's why you should only use it to melt dark chocolate or bittersweet chocolate in small portions. To do this, microwave on the defrost method or on the lowest temperature. Then, heat the bowl of chocolate for 30 seconds. After 30 seconds, remove the bowl and stir in the chocolate. Repeat the process at 15-30 second intervals until the chocolate is completely melted. After that, stir in the chocolate one last time.
After removing it from the microwave, the chocolate may still look hard, shiny, and not feel hot. That's why, you have to stir it to melt it
Step 5. Allow the chocolate to cool slightly
Place the bowl of chocolate at room temperature for a few minutes. In particular, chocolate will be easier to dip if the temperature is in the 38C range. Because this temperature resembles the temperature of a normal human body, chocolate will only taste lukewarm when eaten.
Part 3 of 3: Dipping and Storing Strawberries
Step 1. Dip the strawberries
Hold the strawberry stalk or pierce the end of the strawberry with a toothpick. Then, dip the strawberries in the melted chocolate until they are close to their green hood. After that, lift the strawberry and gently shake it so that the chocolate layer is smoother and spreads evenly over the entire surface of the strawberry. Finish the process by turning the strawberry to drip off any excess chocolate that has stuck to its surface.
Step 2. Arrange the strawberries on the baking sheet
Place the strawberries upside down on a baking sheet that has been lined with wax paper. Leave some space between each slice so the strawberries don't stick together when the chocolate layer hardens.
Step 3. Garnish the strawberries (optional)
Sprinkle the surface of the strawberries with chopped peanuts or meses while the chocolate layer is still soft. Or, you can also drizzle strawberries with melted white chocolate! Previously, freeze the strawberries first. Then, melt the white chocolate and pour it over the hardened strawberries with a fork.
Step 4. Store the strawberries in the refrigerator for 15-30 minutes
Leave the strawberries in the refrigerator until the chocolate layer is really hard. This step needs to be taken to reduce the risk of the formation of white blooms or sugar blooms, namely white sugar spots, on the surface of strawberries.
Even though it is helped by sugar blooms, chocolate is still safe to eat. However, try to decorate the surface to hide the whitish spots
Step 5. Store or serve chocolate dipped strawberries immediately
Basically, this snack is most delicious to eat on the same day as the date it was made. If you want to keep it for a longer time, follow these guidelines:
-
Room temperature:
This option is best used to preserve the strawberry flavor, but it only has a shelf life of 2-3 days. If the strawberries are going to be used up in less than 3 days, try closing them loosely but not storing them in an airtight container. Be careful, temperatures that are too warm can make the strawberries wilt and/or develop white patches on the chocolate coating.
-
Refrigerator:
This option has a shelf life of 5-7 days. Before storing the strawberries in the refrigerator, line the container with kitchen paper and sprinkle the surface of the tissue with baking soda. After that, put the strawberries in a container and close the container tightly. Kitchen towels and baking soda are useful for absorbing excess moisture in the container. As a result, the sugar content in the chocolate layer will not crystallize.
-
Freezers:
If you use this option, the best quality is obtained if the strawberries are consumed within a maximum of 3 months, even though their shelf life is not limited. Remember, the chocolate must cover the entire strawberry to trap the juices inside. Also, freeze the strawberries in a flat tray first before placing them in the container, so that each strawberry piece doesn't stick together.
Tips
- The tastiest chocolate-dipped strawberries are eaten within 24 hours of being made. If you want to keep it for a longer time, read the storage tips listed in the third method again.
- If you want to make large batches of chocolate dipped strawberries, try tempering after the chocolate is melted and before the chocolate is used as a dip. This method can reduce the risk of sugar blooms or white sugar spots on the chocolate surface, but it takes a long time and is not an easy process.
