Chocolate Dipped Strawberries

Decorating By msmanning2 Updated 17 Jun 2008 , 6:11pm by gateaux

msmanning2 Posted 15 Jun 2008 , 10:51pm
post #1 of 4

I have my first order for dipped strawberries for next week. I am going to have to use white chocolate because I am doing them in Italian colors. Do any of you have any words of advice for me before I tackle this? Thanks!
Michele

3 replies
gateaux Posted 16 Jun 2008 , 2:37am
post #2 of 4

Last minute washing/drying and dipping followed proper cooling and storing.

I hope you get more ideas.

Good Luck.

msmanning2 Posted 16 Jun 2008 , 12:31pm
post #3 of 4

Thanks. Does anyone know if there is anything different I need to do since it is white choc instead of real choc?

gateaux Posted 17 Jun 2008 , 6:11pm
post #4 of 4

no just make sure you do not over warm the wafer as they will sease a lot easier than chocolate and there is no fixing those.
Thermometer works great if you have an electic one with a warning that is really good.

95 is my magic # well anywhere between 90 and 105 not any higher though.

Also make sure your strawberries are room temp. Otherwise you might get a mess when the chocolate seizes too fast.

check out this info, it makes it really easy.

http://www.baking911.com/chocolate/melt_temper.htm

Good Luck.

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