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Bring saucepan with 2 inches of water to a simmer. Place a metal bowl containing 2/3 of chocolate over the water in the saucepan; stir until chocolate melts. Immediately remove the bowl from the saucepan, add remaining chocolate, and stir vigorously. Reheat chocolate briefly by placing bowl back over saucepan (ideal temperature is 89 degrees.
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Break the semi-sweet chocolate into pieces and place it in a microwave-safe bowl. Microwave it at 50% power for 30 seconds. Stir and repeat this process until the chocolate is melted and smooth. Hold a strawberry by the stem and dip it in the melted chocolate, turning to coat all sides.
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Clean strawberries: Scroll down to see how best to do this. Melt chocolate, microwave directions: Add chocolate chips and coconut oil to a small microwave safe mixing bowl. Heat mixture in microwave in 20 second intervals, stirring well between each interval until melted and smooth. Melt chocolate, stovetop directions: Place chocolate chips and.
strawberries with white chocolate drizzled on them are arranged in a box
Microwave in 30-second bursts, stirring between each burst, until just melted. Be careful not to overheat. Insert a toothpick into the strawberry's stem, pushing the leaves upward, and dip into the semisweet chocolate, coating completely. Tapping the toothpick, let the excess chocolate fall back into the bowl.
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Transfer the dried strawberries to a baking sheet lined with parchment paper. Prepare a double boiler to gently melt the chocolate using steam. Set a heatproof bowl (metal or glass) to rest on the opening of a saucepan filled with about 1 inch (2.5 cm) of simmering water. Make sure the bowl does not touch the water.
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I find that this way is a lot better because it keeps the lavender flavor more prominent. Step 8. Place the first chocolate covered strawberry onto the parchment paper. Step 9: Continue steps 6-8 until strawberries are all finished. Step 10: Once complete place the plate of strawberries into the fridge and let cool for 2-3 hours.
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Dip the Strawberries - Lift the leaves, and gently gripping the strawberry just underneath them, swirl it around in the chocolate until about two-thirds of the berry has been coated. Lift and allow the excess chocolate to fall back into the bowl. Decorate and Set - Place onto the wax paper and add desired toppings.
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Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberries in the chocolate until fully coated, lightly scraping one side against the bowl for excess to drip back into the bowl. Place on parchment paper to set. Decorate strawberries using white chocolate, crushed nuts, and sprinkles.
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Set aside. Get any topping ready and set aside. Rinse strawberries and dry VERY WELL. Add chocolate and vegetable oil to a small microwave safe bowl and microwave at 50% power for 60 seconds, stir then continue to microwave at 50% power at 30 second intervals, stirring in between, until melted and smooth.
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Instructions. Line a tray with baking paper (parchment paper). Place chocolate in a microwave proof bowl. Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
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Place the chocolate into a heat proof medium sized bowl and set aside. Fill a medium saucepan with 2 to 3 inches of water, making sure the water does not touch to bowl when set on top. Bring the water to a boil. Turn off the stove and remove it from the heat. Place the bowl of chocolate on top of the heated water.
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Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on. Melt the chocolate in a double boiler or in the microwave. Dip the strawberries in melted chocolate. Coat in desired toppings. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.
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Step. 3 Microwave each bowl in 30-second intervals, stirring between each interval, until the chocolate is mostly melted, 90 seconds total. Add the remaining 1/4 cup of semisweet chocolate chips and remaining 1/4 cup of white chocolate chips to their respective bowls; stir until smooth. (Microwave an additional 15 to 30 seconds, if needed).
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Working with one bowl at a time, microwave it in 30 second intervals, stirring in between, until the chocolate is fully melted. Stir in a couple of drops of olive oil and a drop or two of food coloring. Adjust color as needed. Dip the strawberry and turn it in the chocolate until it's evenly covered.
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Place the Chocolate-Dipped Strawberries on a Pan. Transfer the chocolate-dipped strawberries onto a baking sheet lined with wax paper. As you set each berry down, slide it ½ inch to the side to prevent the formation of a chocolate "foot." Before the chocolate hardens, sprinkle on chopped nuts, coconut, or sprinkles.
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Step 1. Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.) Step 2. Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat.
