Chocolate Covered Strawberries

Sugar Work By smartsexystylish Updated 16 May 2010 , 2:02am by tiffani_1

smartsexystylish Posted 20 Aug 2008 , 1:47pm
post #1 of 16

Hi Everyone!

I was just wondering if anyone has any tips on how to make chocolate covered strawberries? I have never made these and have no where to start so I figured I would post here! I also want to do a white chocolate drizzle or any other suggestions that you think would go with it!

I am also looking for packaging ideas as I have no idea what to package them in (Would like to have about 3-6 in each pkg)

I did a search and I couldn't find anything =(

Thanks so much in advance!

15 replies
mkolmar Posted 20 Aug 2008 , 2:46pm
post #2 of 16

Some people use a ganache so the chocolate is softer and does not break in your mouth when you bite into the strawberry.

I use a harder dipping shell. I just melt and temper chocolate.
This is how you temper chocolate:

Boiler method. Get a pot of simmering water. Make sure that your bowl is not touching the water and is large enough that water droplets of steam won't get into the chocolate or it will seize up on you. Stir chocolate until melted. Once melted remove from heat and add a small chunk of chocolate or a small handful of chocolate. Stir until melted. This will drop the temperature of the melted chocolate down and will bring it into the proper temperature range for tempered chocolate.

microwave method. In a microwave safe bowl add you chocolate and microwave for 1 minute. Stir. Microwave then every 10 seconds, with alternating stirring, until melted. Add a small chunk of chocolate or a small handful of chocolate to the melted chocolate and stir in. This will drop the temperature of the melted chocolate down and will bring it into the proper temperature range for tempered chocolate.

If you need the chocolate to be more shiny just add a tsp. of veg/canola oil to the chocolate and stir well. This will also help for easier coverage of dipping items since it will coat a little better and easier.

If your chocolate blooms it either got too hot or too cold at some point in time, it doesn't mean that the chocolate is old.

Tempered chocolate does not need to go into the fridge or it can get streaky(bloom) do to the temperature drop. However, there is exceptions to this rule depending on the dipped item and if it's so horribly hot that it will melt if left out. Chocolate dipping works best in a 65 degree room. The melting point for chocolate is around 72 degrees so that's why it's best to be in a cooler room when working with chocolate.

Chocolate is not easy to work with and is the most complex food that their is actually, do to the slight temperature change effecting it and how it is made (it's a complicated process and then dealing with what percentage of fat - sugar and chocolate ratio depends on what type of chocolate it is and how it performs.)


If you do need to put your chocolate in the fridge be prepared for possible sweating when it comes out.

With strawberries it is best to dip them as late as possible and yes, they do have to be put into the fridge.

For white and chocolate marbled strawberries just take melted white chocolate with thick ribbons of melted chocolate on top and take a clean and very dry strawberry and dip in till 1/2 to 3/4 of the way covered. Drain off excess chocolate and place on parchment paper.

The strawberries must be completely dry or they can seize your chocolate making it unusable.

For packaging I use food grade safe paper (kind of looks like tissue paper but is food grade plastic) and buy those pretty decorative boxes to put them in. However, for cost reasons and being uniform it would probably be better to invest in some small bakery boxes to put them in.

Hope this helps some.

Monkess Posted 20 Aug 2008 , 3:24pm
post #3 of 16

mkolmar: I was going to offer some tips when i saw the subject line, but you have so generously written such a detailed account. I am always overwelmed with the patience and generousity of some CC'ers..

Aliwis000 Posted 20 Aug 2008 , 3:33pm
post #4 of 16

mkolmar said it all! lol

I am one of those people who just kinda do things sometimes, whatever works even if its not the absolute "right way" lol. I use those jumbo Hershey chocolate bars...gasp I know. Melt them in a pot over boiling water and dip the strawberries in that then onto a peice of wax paper. Off to the fridge. At my house most get eaten at this stage. So I have only gotten to put them on a cake once and I agree they sweat a little, but taste pretty good to me! lol Goodluck!

PinkZiab Posted 20 Aug 2008 , 3:35pm
post #5 of 16
Quote:
Quote:

Boiler method. Get a pot of simmering water. Make sure that your bowl is not touching the water and is large enough that water droplets of steam won't get into the chocolate or it will seize up on you. Stir chocolate until melted. Once melted remove from heat and add a small chunk of chocolate or a small handful of chocolate. Stir until melted. This will drop the temperature of the melted chocolate down and will bring it into the proper temperature range for tempered chocolate.

microwave method. In a microwave safe bowl add you chocolate and microwave for 1 minute. Stir. Microwave then every 10 seconds, with alternating stirring, until melted. Add a small chunk of chocolate or a small handful of chocolate to the melted chocolate and stir in. This will drop the temperature of the melted chocolate down and will bring it into the proper temperature range for tempered chocolate.




While this is the general idea for the seeding method it is a little more involved than that and you really should use a thermometer, because it's not only about getting the chocolate into the working range, but you also must maintain the working range throughout the entire time you are dipping your chocolate in order for it to stay in temper. Also when you melt the chocolate you should make sure to not exceed 118-120 degrees, MAX or it will never temper correctly. For dark chocolate the working range is 86-90 degrees (although this caries some depending on manufacturer). If you use candy melts, chocolate chips, or other types of coating chocolate then tempering isn't necessary, although I personally don't care for the flavor of the candy melts. Good luck!

amoos Posted 20 Aug 2008 , 3:40pm
post #6 of 16

I like to put the dipped strawberry in a pretty cupcake liner then put it in the box. That way they aren't touching each other and cupcake liners aren't too expensive.

bellejoey Posted 20 Aug 2008 , 4:06pm
post #7 of 16

Definately use a thermometer. Use a VERY GOOD quality chocolate. The chocolate needs to be melted and stabilized. The proper temps are 104, cool to 80 degrees and then bring up to 89. Then you are all set! Also, do not let your simmering water underneath your chocolate in double boiler get over 130 degrees. Just keep it to a hot and maybe light simmer at most. Follow the temps, don't get your chocolate moist or wet prior and while chopping and it should come out beautiful for your strawberries! icon_smile.gif These are the methods we used in school and the result was a beautiful chocolate ready to dip anything! icon_smile.gif Good luck and have fun!

smartsexystylish Posted 20 Aug 2008 , 10:31pm
post #8 of 16

OMGoodness!
You guys are the best!!! Mkolmar thank you sooo much for your detailed post!

Like amoos suggested, I think I am going to find some cute cupcake liners and put them into box that way they aren't directly touching!

I am going to do a couple test runs (hahaha C'mon you know you would too icon_razz.gif) and then once I am satisfied with the end product, I'll post some pictures!

Thanks so much!

If anyone else has any ideas how to fancy them up and/or great packaging ideas feel free to post!!

mkolmar Posted 20 Aug 2008 , 10:46pm
post #9 of 16

See... I forgot about the thermometer. That's what I get for posting with 3 hours sleep and sick kids around my feet. icon_lol.gif I was actually coming back to post about the proper temps you need to get the thermometer at but others beat me to it. They do have tempering machines but they are pricey. Unless you plan on doing a LOT of dipping I would recommend the traditional way. The boiler method is the one I prefer. (there are 2 other ways to temper chocolate also but without a marble slab and properly cooled room it's hard to do.) Make sure you get a good candy thermometer, this is very important.

If you don't want to temper the chocolate you could also get a good quality dipping chocolate. A lot of people have issues tempering chocolate and this helps out with those problems.

kr1970 Posted 11 May 2010 , 4:04pm
post #10 of 16

great advice

cupcakeology Posted 11 May 2010 , 9:50pm
post #11 of 16

We drizzle ours with different colored candy melts depending on the holiday or if we're coordinating them with wedding colors.

I agree with the other posters that say to use mini cupcake cups to put each strawberry in, makes it much easier to handle. We get boxes from Big river Packaging. They have some that are 4x4x2.5" with a wrap around window that are perfect for 4 to 6 berries, depending on their size & you can see them in the window!

tavyheather Posted 11 May 2010 , 11:23pm
post #12 of 16

I just use chocolate coating ...I buy it at my cake store, it's a high quality one...went the temper-route and hated the inconsistent results

never heard of dipping in ganache..what a great idea!!

MariaK38 Posted 14 May 2010 , 9:35pm
post #13 of 16

How long do the strawberries last after you dip them? I've been thinking of adding these to my product list. I assume they need to be refrigerated prior to serving. Do you dip them on the day they're ordered for?

Has anyone ever dipped the candied strawberries? I saw something about this online a long time ago, and now I can't find it!

Maria

tavyheather Posted 16 May 2010 , 1:17am
post #14 of 16
Quote:
Originally Posted by MariaK38

How long do the strawberries last after you dip them? I've been thinking of adding these to my product list. I assume they need to be refrigerated prior to serving. Do you dip them on the day they're ordered for?

Has anyone ever dipped the candied strawberries? I saw something about this online a long time ago, and now I can't find it!

Maria




you shouldn't have to refridg once set, unless the holding place is above normal room temp. An I wouldn't recommend it, as someone who grew up farming strawberries...just know that cold kills the sugar in a lot of fruit, refridg = not as sweet!

adonisthegreek1 Posted 16 May 2010 , 1:40am
post #15 of 16
Quote:
Originally Posted by MariaK38

How long do the strawberries last after you dip them? I've been thinking of adding these to my product list. I assume they need to be refrigerated prior to serving. Do you dip them on the day they're ordered for? ...Maria




It's best to dip them on the day they will be consumed, because they will weep. You might be able to get 24 hours out of them if it's not too hot and humid, but same day is the best.

tiffani_1 Posted 16 May 2010 , 2:02am
post #16 of 16

I just dipped mine in candy coat (ck brand) melted down in my wilton choco melter.
Its one of the few wilton things I still own that I havent thrown out.

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