How Long Do Chocolate Strawberries Take To Set

How to make the best chocolate-covered strawberries, the complete how-to guide! From the best chocolate to use, how to melt it, and how to keep your chocolate covered strawberries looking and tasting their all-time!

In this tutorial, we will become over how to melt white chocolate, dark chocolate, and milk chocolate. Nosotros'll talk well-nigh what temperatures to atmosphere chocolate to, how to atmosphere in the microwave, and how to exercise the traditional seeding method with a double boiler.

Chocolate Covered Strawberry Ingredients

Fresh strawberries, succulent chocolate, and twenty minutes are all you really need to make chocolate-covered strawberries. Before you lot dive in, be certain to read through this weblog mail or watch the video for tons of tips and tricks for success.

How to brand strawberries last longer

Strawberries tend to go bad in the refrigerator fairly quickly. Information technology can be so frustrating to run into that pint of strawberries you got two days ago suddenly growing mold! Don't worry, you can avert your strawberries going bad pre-maturely past washing them in a diluted vinegar launder. This vinegar launder kills bacteria and mold spores and makes your strawberries last up to a week longer!

How to make a strawberry wash

1. Combine 4 cups cool h2o and ane cup white vinegar (not cleaning vinegar)
2. Soak your strawberries in the launder for 10 minutes.I institute that conventionally-grown strawberries work better than organic strawberries for chocolate dipping.
3. Drain out the water and rinse your strawberries, then dry them GENTLY on a paper towel. Make sure they are very dry or the chocolate will not stick to the strawberries. I let mine air dry out while I prep the chocolate. If y'all have the time, you can put the strawberries on a paper towel on top of a cooling rack (to continue the air flowing) and and then identify them uncovered in the fridge overnight to fully dry out.

Pro-Tip: Room temperature strawberries are best for dipping in chocolate! If your strawberries are already washed and fresh out of the fridge, let them warm upwardly for an hour before dipping to avert the chocolate cooling too quickly, prevent cracking, and forestall the strawberries from weeping juice.

Should you keep the leaves on your strawberries?

Some people remove the stems when dipping their strawberries merely experts say to get out them on. Why? Considering when you lot remove the stalk, you are basically opening a big hole in your strawberry. That hold will leak juice, discolor your chocolate, and overall reduce the life of your chocolate covered strawberries.

What'southward the best chocolate for dipping strawberries?

I did a test using all the chocolates I could find to meet which ones were the best for melting. Y'all can use any kind of chocolate that has cocoa butter in the ingredients but keep in listen that not all chocolate MELTS the same. Some chocolate that has a high percentage of cocoa or has stabilizers added (like chocolate chips) and may exist very thick when melted to the advisable temperature, so exercise a test melt first or apply a brand from my list below.

These are both semi-sweet chocolate and both chopped finely and melted in the microwave to 90ºF. Yous tin can see the fries are but naturally thicker than the wafers. Both are fine for dipping strawberries into simply you wouldn't desire to use fries for making things like hot cocoa bombs because information technology's much likewise thick.

You might be tempted to reach for that bag of candy melts or almond bark because y'all don't want to bother tempering your chocolate but I promise you, for the best chocolate-covered strawberries, you want to employ chocolate that tastes good!

Candy melts and almond bark are mostly fabricated from wax. And while easy to use, it tastes but similar wax. Don't worry! Tempering your chocolate is as easy as working a microwave. All you need is a thermometer to cheque your temperatures and you'll exist good to go! Tempered chocolate is stronger, shinier, and is more stable at room temperature.

I love the gustatory modality and stability of bittersweet chocolate but you tin also use milk chocolate or white chocolate. Here are some of my favorite chocolates to use.

1. Lindt Candy Confined (white, milk chocolate, or nighttime, just chop it up finely earlier melting)
2. Callebaut night (no. 811 54%)
3. Callebaut white (no. W2 28%)
4. Guittard Semi-Sweet wafers (my favorite because it tastes great and isn't very expensive)
5. Ghirardelli Semi-Sugariness Baking Fries (a footling on the thick side withal good for dipping)

I did endeavour melting Ruby-red chocolate in the microwave but it didn't work out. Information technology might be better if you used the seeding method instead of the microwave.

If yous demand more information on how to temper the different kinds of chocolate, bank check out my easy chocolate tempering video here.

For milk chocolate, the temperature shouldn't go in a higher place 84ºF (30ºC)to stay in temper

For white chocolate, the temperature shouldn't go in a higher place 88ºF (31ºC) to stay in temper.

For Semi-sweet and nighttime chocolate, the temperature shouldn't go above 90ºF (32ºC)

You can atmosphere your chocolate in the microwave or you can do it on a double boiler. The microwave is ameliorate for small amounts of chocolate and the double boiler is better if you desire to temper a lot of chocolate at in one case and have a big order. I will explain both processes below so you can determine which ane is all-time for yous.

How to temper chocolate in the microwave

To temper chocolate in the microwave, we simply chop it as finely as we tin can (yes fifty-fifty if it's in chips), then melt information technology in very brusk increments in the microwave. Never become above the temperature for that kind of chocolate.

Note: I am using a 1,000-watt microwave for my process.

1. Finely chop the chocolate with a chef's knife.
2. Heat the chocolate in a heat-prophylactic basin for 30 seconds in the microwave and so stir to distribute the heat.
3. Heat the chocolate for 10-second increments afterward until the chocolate appears about 75% melted and still below the correct temperature. Cheque the temperature later on every time you heat to make sure you are not over-heating. I'chiliad using an infrared thermometer to cheque my temperature because it'south a trivial scrap easier to go on clean.
4. Stir until the chocolate is fully melted. If there are still some unmelted pieces, you can heat for 5 seconds but remember, each x-2nd increment is 2 degrees on your thermometer.
5.  Now your chocolate is in temper and set up to use!

Oops! Did y'all accidentally oestrus your chocolate as well hot? Don't worry, you can still atmosphere it with the seeding method.

How to temper chocolate using a double boiler (seeding method)

1. Fill a saucepan with 2″ of water and bring it to a eddy. Reduce the heat to a low simmer.
2. Place a heatproof bowl on superlative of the simmering water. The h2o should non be touching the bowl. Add the chocolate you want to melt to the bowl. This is called a double boiler, water bath, or a bain-marie. This is a way to heat delicate foods like chocolate carefully and so they don't burn or get too hot.
3. Stir the chocolate often. Be conscientious not to get any water in the chocolate or it volition seize upwards and be unusable.
4. Continue stirring the chocolate until it's melted and the temperature reads between 110ºF – 120ºF.
5. Remove the chocolate from the water and wipe off the bowl to prevent any water drips from getting into your chocolate.
6. Pour the chocolate into another clean and dry basin to immediately go it to start cooling down faster.
7. Chop up some more tempered chocolate and add that into the melted chocolate and stir. This tempered chocolate will "seed" the un-tempered chocolate with the proper crystals and re-temper all the chocolate.
8. Once the added chocolate has melted, check the temperature, if you're nevertheless in a higher place 90ºF, add some more than chocolate. Once you get below 95ºF the chocolate will accept longer to melt and then it'south better to use finely chopped chocolate.
9. Once your chocolate has cooled to 90ºF, you should merely take a few very small pieces of unmelted chocolate in the basin. Go along stirring every 5 minutes until the chocolate reaches 80ºF for milk chocolate, 84º for white, and 86º for dark and semi-sugariness chocolate.
10. After your chocolate has reached it's lowest temp, you tin can then oestrus it upwards very carefully to it's working temperature. 84ºF for milk, 88ºF for white, 90ºF for dark, and semi-sweetness.

How to make chocolate-covered strawberries step-past-footstep

At present we are ready to make our chocolate covered strawberries! I'm bold your strawberries are at present done, dried, room temperature, and your chocolate is tempered.

The offset matter I do is ready our strawberry dipping station. My berries, chocolate, parchment paper, a piping bag for drizzling, and a sheet pan with more than parchment paper are all ready to go. You want everything ready so that yous can dip as many strawberries as possible before your chocolate starts getting too cold.

If your chocolate starts getting besides cold, re-heat in five-second increments and stir to prevent over-heating.

Step one – Grasp the strawberry by the stem and dip it into the chocolate. You can also insert ii toothpicks into either side of the stalk to help stabilize big berries and make them easier to dip. Gather the leaves around the toothpicks to keep them from getting into the chocolate.

Pace 2 – Dip the strawberry into your chocolate. Y'all may demand to put the chocolate into a cup and so that information technology'due south deep enough for a berry to be fully submerged. Y'all desire to totally cover the strawberry to prevent leaking.

Step 3 – Bounciness the drupe on the surface of the chocolate a few times to remove the excess chocolate.

Step 4 – Scrape the lesser of the berry gently on the side of the bowl to remove the excess chocolate. Don't scrape too difficult, y'all don't want to see the bottom of the berry or damage the berry in any way.

Pace 5 – Identify the drupe onto the parchment paper and then after 5 seconds pick information technology up and move it over a few inches to remove even more of the chocolate. This prevents too much chocolate from pooling around the berry and making a huge flat spot.

Stride 6 – Allow the chocolate to set up for ane minute. If you're adding sprinkles then you lot would add together them before the chocolate sets.

Footstep 7 – Concur the strawberry by the stem or the toothpicks above a bowl and drizzle more tempered chocolate on pinnacle using quick back and along motions. You can use the same chocolate or contrasting colour. For a drizzle, I would just finely chop some chocolate and temper it in the microwave.  I like to utilise a piping bag with the tip barely snipped off for a super-fine drizzle.

How To Color Chocolate

To color your white chocolate, you tin can add in a footling melted colored cocoa butter or you tin use oil based food coloring for dipping and drizzling. I like to use the cocoa butter colors from chef rubber.

Just melt your cocoa butter in the bottle in the microwave. I commencement with one minute so do xv-2d increments. I squeeze the bottle in between heating to kind of stir information technology. I try not to overheat-it because if it'southward too hot it can throw the chocolate out of atmosphere.

Add together some cocoa butter to your melted chocolate and stir! That's all y'all have to do! Now you can dip your berries in the colored chocolate or use information technology for a drizzle as I did.

How do I store my chocolate covered strawberries?

Store the chocolate-covered strawberries in the fridge on a cooling rack with paper towels underneath. Lightly cover with plastic wrap to prevent the strawberries from drying out but do not store them in an airtight container or they volition mold. Strawberries need air!

How long do chocolate covered strawberries concluding?

Chocolate covered strawberries volition last up to 48 hours in the fridge, but gustatory modality the all-time when they are fresh! They are so quick and piece of cake to make, it's best to launder your berries the night earlier, allow them dry in the fridge, and and so dip them the day yous plan on eating them. They tin concluding upward to 12 hours at room temperature.

How to parcel chocolate-covered strawberries

About professionals identify their chocolate-covered strawberries into cupcake liners and then into a nice box. Yous can add together pretty shredded newspaper underneath or just leave them as-is. Do non wrap your strawberries in plastic wrap because they will get soggy quickly and discolor.

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Did You Make This Recipe? Leave a rating and tell me how information technology went!

Chocolate Covered Strawberries Tutorial

How to make beautiful and delicious chocolate-covered strawberries using milk, night and white chocolate. Get tips on how to cook chocolate flawlessly, colour chocolate, and make your chocolate-covered strawberries final as long as possible.

Print Rate Never Miss A Block

Prep Time: 15 mins

Cooling: 10 mins

Total Time: 25 mins

Serves: 24 Strawberries

Calories: 83 kcal

Ingredients

• ▢ 24 medium (288 g) strawberries 16 ounces
• ▢ viii ounces (227 g) semi-sweetness chocolate chopped finely
• ▢ 8 ounces (227 g) milk chocolate chopped finely
• ▢ 8 ounces (227 g) white chocolate chopped finely
• ▢ 4 cups (946 chiliad) cool water
• ▢ 1 cup (255 g) white vinegar

Equipment

• ▢

  Thermometer

• ▢

  Spatula

• ▢

  Basin for melting, glass or silicone

Instructions

Preparing the strawberries

• Combine the water and the vinegar together in a big basin

• Add together the strawberries and let them soak for 10 minutes

• Make certain your strawberries are fresh and discard and strawberries with blemishes or bruises. This volition cause your strawberries to offset weeping after a day.

• Rinse the strawberries in fresh water, dry them thoroughly, so transfer them to a cooling rack with paper towels.

• Lightly cover strawberries in plastic wrap and place them into the refrigerator if you aren't going to utilise them right away. Brand sure your strawberries are at room temperature before dipping.

Melting the chocolate

• Finely chop your chocolate (yep even if you lot are using chips) so that your chocolate melts easily. If you need to melt more than 8 ounces of chocolate at a time I suggest using my how to temper chocolate using the seeding method on my blog.

• The procedure for melting is the same for all the chocolate except milk chocolate should non be heated college than 86ºF (30ºC), milk chocolate no higher than 88ºF (31ºC), and semi-sweetness and dark no college than 90ºF (32ºC). I suggest melting and dipping i blazon of chocolate at a fourth dimension.

• Identify the chopped chocolate into a heat proof bowl.

• Heat the chocolate on total power in the microwave for thirty seconds and and then stir to distribute the estrus evenly throughout the chocolate.

• Go along heating the chocolate in ten-fifteen 2nd increments until the chocolate is almost 90% melted and still beneath the maximum temperature for the blazon of chocolate you are using.

• Continue to stir the chocolate until information technology's fully melted. If your chocolate begins to absurd down five degrees and you however have un-melted pieces, you can continue heating in v second increments until they are melted but be very careful not to get over your max temp. If you do become over you lot tin yet temper your chocolate using the seeding method (encounter the link in my blog post)

Dipping the strawberries

• Once your chocolate is melted you can dip your strawberries. Grasp the strawberries by the stem and dip them into the warm chocolate. Scrape the excess chocolate from the bottom of the berry merely do not harm the bottom of the berry.

• Place the chocolate covered strawberry onto parchment newspaper and let information technology ready. Drizzle more chocolate on summit with a piping handbag for decoration if you want. If y'all want to add sprinkles, add together them before the chocolate sets.

• Shop your berries in the fridge lightly covered in plastic wrap for upward to 48 hours only they are all-time and freshest the day they are made. If you are eating them the aforementioned twenty-four hour period y'all make them, no need to refrigerate them.

Notes

Tips for success

Wash strawberries in the vinegar/water solution to prolong the life of the strawberries

Dry your strawberries thoroughly to prevent them from going bad

Temper your chocolate either in the microwave (small amounts) or past using a double banality (big amounts) and then that your chocolate sets firmly, is shiny, and tastes delicious

Dip your strawberries all the way to the stem to preclude leaking

Use toothpicks in the stem while dipping the strawberries for actress support

Eat your strawberries within 24 hours for the best results!

Nutrition

Serving: 5 strawberries | Calories: 83 kcal (4%) | Carbohydrates: 9 g (3%) | Protein: one g (2%) | Fat: 5 k (8%) | Saturated Fat: iii g (15%) | Cholesterol: 1 mg | Sodium: 8 mg | Potassium: 72 mg (two%) | Fiber: i thousand (4%) | Saccharide: eight k (9%) | Vitamin A: 2 IU | Vitamin C: 7 mg (8%) | Calcium: 17 mg (2%) | Iron: 1 mg (vi%)

How Long Do Chocolate Strawberries Take To Set,

Source: https://sugargeekshow.com/recipe/chocolate-covered-strawberries-tutorial/

Posted by: parkerresuresse.blogspot.com

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