Chocolate Covered Strawberries
2 Cups Semi sweet chocolate chips (12 oz.)
1 Tablespoon
Shortening
1 Pound Strawberries (approximately 24)
Line baking sheet with waxed paper or parchment paper.
Wash strawberries and pat dry thoroughly. If the strawberries have been
refrigerated, allow them to come to room temperature before dipping in the chocolate. The condensation from the cold fruit
can prevent the chocolate from sticking.
Heat chocolate chips and 1 tablespoon of shortening in 2 quart
pan over very low heat, stirring constantly, until chips are melted and mixture is smooth.
Hold the green leaves of the strawberry and dip into
the chocolate and twist to cover strawberry. Let excess chocolate drip off. Place on cookie sheet with the waxed paper.
Allow the
chocolate to harden for about 30 minutes. Chocolate will harden quicker, if placed in the refrigerator.
Optional
1/2 cup White chocolate
1 teaspoon Shortening
Melt white chocolate same way
as the semi chocolate chips. After the white chocolate is melted use a fork dipped in white chocolate and drizzle over the
chocolate covered strawberries.
Helpful
Information
Chocolate covered strawberries are not difficult
to make. However, there are a few things to keep in mind to insure success.
Make sure the strawberries are completely dry. Just a tiny drop
of water in the melted chocolate can cause it to "seize" and turn the chocolate from a smooth mixture to a grainy,
lumpy mess and become unworkable for dipping.
Chocolate is also very sensitive to high temperatures. White chocolate should not be heated above 110 degrees and
dark chocolate should never be heated above 120 degrees. So never be in a hurry to melt chocolate.
