Sunday, February 12, 2006

Let it snow... Let's cook!

Friday morning the weather forecast was calling for snow. I went grocery shopping after work on Friday and I got everything I needed to stay in this weekend. Strawberries were on sale, I bought 2 lbs. They are not as sweet as Summer picked strawberry but they go nicely with chocolate.

Making Chocolate Covered Strawberry is so easy, and they taste and look great. First wash the strawberries in cold water. Pat dry with paper towels. Don't remove the stems. To avoid overheating, always melt chocolate slowly over indirect heat. Place chopped semi-sweet chocolate (1 lb for 2 lbs of strawberries, my favorite is Belgium chocolate but Hershey's Milk Chocolate works too) in a stainless steel bowl over a saucepan with boiling water. Stir constantly until the chocolate is melted. Remove from the boiling water, keep stirring until chocolate cools down (between 83F-85F, if you don't have a thermometer, put a small amount on your chin, it should feel warm not hot). Hold strawberries by the stem, dip in chocolate, place in a baking sheet lined with parchment paper. Put the baking sheet in the fridge for about 20 minutes. Serve at room temperature.


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