There are a million and a half sites out there that tell you how to make chocolate covered strawberries – but every one of them have you dip the strawberries and lay them down on a sheet of waxed paper to harden.
It works, but the problem with that method is it leaves the strawberries with a flat side, and that is not at all attractive to me, I love to see the berries – berry shaped.
This post is to explain how to get your berries coated in chocolate, AND beautifully shaped. The recipe is below:
A large block of floral foam
a double boiler – or a microwave safe cup
6 ounces semi sweet chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well
3 oz white chocolate pieces (optional – if you like the white chocolate contrast)
Grand Manier or other liquor (optional)
Put the semi sweet pieces into a heat proof medium bowl, or a microwave safe cup. Fill saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolate is melted and smooth, remove from the heat. Insert a toothpick into the stem end of the strawberry. Holding the strawberry by the toothpick AND stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Turn the toothpick and strawberry upside down and insert the toothpick into the floral foam. Repeat with the rest of the strawberries.
Allow the chocolate to set, about 30 minutes.
If you have a very small syringe, you can fill the strawberry with a tiny amount of Grand Marnier, or other tasty liquor once you remove the toothpick.
If you like the white chocolate contrast, wait until the chocolate is set really firmly, then place strawberries onto a piece of waxed paper, and drizzle melted white chocolate with a fork onto the strawberries.