Tag Archives: Baker’s chocolate

Double the Chocolate Strawberries

I can’t think of an easier dessert that yields as many “oohs” and “ahhs” as chocolate dipped strawberries. Perfect on their own, and truly elegant when garnishing a plate of cookies or brownies, these berries are a hit every time. As easy as they are to make, there are a couple of secrets for success: 1) use the freshest ripe berries you can find (local is best!) 2) do not burn the chocolate and 3) always make more berries than you need or keep them hidden until guests arrive! So, here, in honor of strawberry season, we give you:

Double the Chocolate Strawberries
Makes 12 dipped strawberries

1 dozen medium-size fresh strawberries, rinsed and patted dry
4 squares (4 ounces) semi-sweet baking chocolate
2 squares (2 ounces) white chocolate

– Line a baking sheet with wax paper. In small glass bowl, microwave chocolate on HIGH (100%) power for 1 minute. Stir until chocolate is completely melted. (If, after stirring well, there is still some unmelted chocolate,  microwave for another 10 seconds, then stir until melted).

– Hold strawberry by stem and dip into the melted chocolate, covering about 3/4 of the berry. Gently shake off excess chocolate and  place on wax paper-lined baking sheet. Refrigerate until set, about 15 minutes.

– In small glass bowl, microwave white chocolate on MEDIUM (50%) power for 1 minute. Stir until chocolate is completely melted. Carefully transfer melted chocolate to a zipper-style plastic sandwich bag. Squeeze out excess air and seal bag.

– Using scissors, snip a tiny corner of the bag. Squeeze chocolate from bag onto the dipped berries, using a random pattern. Refrigerate until set, about 15 minutes. Transfer berries to serving platter. Leftovers (ha!) may be stored in the refrigerator overnight.

Tips

– Recipe can easily be doubled, tripled and more!!!!

– Triple Chocolate? I like the way you think! Using dark (bittersweet) chocolate, follow the same procedure for the white chocolate. Pipe or drizzle in a criss-cross pattern over the white chocolate. Pretty!

– I am a big fan of Baker’s Chocolate Baking Squares, and you can find them in any supermarket.

– Think outside the strawberry! Try dipping kiwi slices, banana halves, pineapple chunks, and more. The trick is to pat the fruit dry before dipping.

Heather

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Filed under Berries, Chocolate, Dessert, Entertaining, Sweets

Brownies are Brown, Violets are Blue

Every spring, I look forward to the two-week window I have to enjoy the bounty of violets that appear in my yard. One of the advantages of not applying pesticides to my lawn is that I have lots of edible, colorful wildflowers. Violets, with their sweet heart-shaped leaves and delicate lavender petals, add a welcome splash of color to green salads and are perfect for garnishing appetizers and desserts. Simply pick the blossoms and cover them with a damp paper towel until ready to use. Violets are gorgeous when paired with chocolate—here they are with my favorite brownie recipe, Baker’s One Bowl Brownies, a no-fail recipe I make way too often for my waistline!

Heather

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Filed under Dessert, Sweets