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Chocolate-Covered Strawberries

| February 13, 2014

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OPEN KITCHEN with NATHAN SCOTT

 Chocolate-Covered Strawberries

Tempering is a process that helps bring out the best quality in your chocolate.  Tempered chocolate is shiny in appearance, sets up more quickly than un-tempered chocolate, and breaks with a nice “snap.”

Ingredients

 

Makes 1 pound

  8 ounces semi-sweet chocolate, coarsely chopped  
  1 pound large strawberries, washed and patted dry  
  ¼ cup assorted garnishes, such as pistachios, hazelnuts, sweetened coconut, or mini chocolate chips, finely chopped  
  8 ounces white chocolate, coarsely chopped  

 

Directions

 

  1. Place 6 ounces of the semi-sweet chocolate in a heatproof mixing bowl.  Set the bowl over a saucepan filled with an inch of simmering water.  Turn off the heat and let the chocolate melt over the hot water, stirring often, until the chocolate reaches a temperature of 118°F on a candy thermometer.  Remove the bowl from the saucepan.
  2. Add the remaining 2 ounces of the semi-sweet chocolate and stir until the temperature of the chocolate reduces to 80°F.  Return the bowl of chocolate to the saucepan of hot water and allow it to set until the chocolate reaches a temperature of 86°F to 90°F.
  3. Line a baking sheet with parchment paper and set aside.  Working with one berry at a time, dip the strawberries in the tempered chocolate, coating the sides of the berry evenly with the chocolate.  Sprinkle each chocolate-covered strawberry with some of the assorted garnishes, and place the berry on the prepared baking sheet.  Repeat with the remaining berries.  Refrigerate for 15 minutes, or until the chocolate is set.
  4. Meanwhile, repeat Steps 1 and 2 with the white chocolate.  This time however, melt the 6 ounces of white chocolate until it reaches a temperature of 114°F.  Then, add the remaining 2 ounces of white chocolate, cool to 80°F, and finally reheat to a temperature of 83°F
  5. Drizzle the finished strawberries with the tempered white chocolate and return to the refrigerator to chill until the white chocolate has set, 10 to 15 minutes more.  Serve.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

 Copyright © 2014 by Nathan Scott.  All rights reserved.

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