Conference turris::cooks

    I've heard all sorts of folklore about how to do this correctly, but
    the easiest thing I've tried (and it works well) is to put semi-sweet
    chocolate chips (like for toll house cookies) in a glass dish and stick
    in the microwave.
    
    Nuke the chips (nothing else needs to be added) for a minute or two and
    then look to see if they have melted.  Keep nuking for small periods of
    time until the chocolate is smooth.
    
    Then, simply dip strawberries in the chocolate and place on waxed
    paper.  When you've dipped 'em all stick them in the 'fridge.
    
    I know people who have added butter or oil to the chocolate, but I
    don't see the point.  Plain chips worked fine for me.
    
    Let me know how they come out!
    
    -max
    
    p.s. Strawberries that still have part of the stem on them are easier
    to handle. Otherwise your fingers get covered with chocolate.
    Bummer!!! ;-)
    
    

re: nuking chocolate in microwave

it can burn - and that makes an ugly smell and taste.  The trick to nuking
the chocolate pieces is to nuke on 50% power, for approx. a minute at a
time, and stir well after each nuking.  This way, you will actually know when
the chocolate is melted.  It also helps to add 2 tablespoons unsalted butter
to a 12 oz. bag of chips - the melted chocolate is smoother and easier to dip
into.

Also, using a microwave procedure can be deceptive in the heat-generating
department...be careful - you can get a nasty burn from burning-hot chocolate.

Once the chocolate is melted, blended well to stir in the butter, then dip your
berries and lay on waxed paper.  Chill in FREEZER until the chocolate is firm
to the touch.  Store in closed container in the fridge until ready to eat.
do not make these more than 12 hours prior to eating them...the berries do not
hold up well.  Better to make no more than 4 hours prior to serving them.

P.S.  the better the quality of the chocolate, the better the taste...
      I recommend Calebaut brand; or vhalrone, or..well, just make sure the
      chocolate is good to eat.

    
    
    I make these often, and so have discovered a few more tips:
    
    	1. If your berries are cold (from the refrigerator) when you dip
           them, then the chocolate will harden at room temperature.  	   
           This way you	don't have to refrigerate them if you are going 
           to serve them in a few hours, and you won't have the problem of 
           them sweating when you take them out of the refrigerator.
    
    	2. Melt the chocolate slowly in a double boiler, stirring
    	   occasionally until smooth
    
    	3. Use a toothpick stuck into the stem end of the berry to
    	   help you hold on while dipping
    
    	4. Remove excess chocolate by dragging the bottom-side of the
    	   strawberry along the rim of the bowl; this will prevent
    	   unsightly puddles of choclate when you place the berries on
    	   the wax paper.
    
    	5. Milk and White chocolate also work well - or try drizzling 
    	   white chocolate on milk or dark chocolate coated berries
    
    	

    Lately we've been enjoying these goodies also.  I have had no problem
    melting the chocolate in the microwave, I put three aquares in a
    custard cup, nuke for 2 minutes, stir and nuke for another minute or
    so. I think one important step is to dry the berries thoroughly after
    washing them.  I cut the stem end off after drying, so I have one flat
    end.  After dipping, I place the cut end down on a plate, and when the
    plate is full, cover with wax paper and refrigerate a few hours.  I
    have had leftovers (unbelievable!), and they were just as good the next
    day.  We like this with cold duck...
    
    P.S. When the chocolate starts to reharden, just renuke.  It's amazing
    how long the chocolate stays workable though!! I use the bittersweet
    Baker's chocolate.
    
    Good luck, and enjoy!

    I made these Monday night with Ghiardelli bittersweet chocolate for a
    change..............WONDERFUL!

    Thanks for all the advice.  I'm now looking forward to the experience! 
    I'll let you know how it turns out.
    
    Jeanne
      ^_^
     (>.<)
      ) (

    These are my favorite ...
    
    some hints ...
    
    -  use a double-boiler to melt chocolate
    -  use a mixture of semi-sweet chocolate and butter:
       for every ounce of chocolate, use 1 Tablespoon of butter
    -  if mixture is too thin to sufficiently cling to and coat
       berries, refrigerate for a little while to thicken it
    -  after dipping berries, set them on wax paper
    
    
    Enjoy!

    What causes the chocolate to flake off the berries in chunks? I saw
    some "flakey" ones at a school function recently. Maybe the berries
    weren't washed? or not dried well enough?
    
    
    --Marcia

>    What causes the chocolate to flake off the berries in chunks? I saw
>    some "flakey" ones at a school function recently. Maybe the berries
>    weren't washed? or not dried well enough?
    
    
generally, adding a little butter, margarine, or crisco to the chocolate will
help avoid this.  In general, the reason is because the chocolate is too
rigid when firm.  You make it more flexible by adding more fat to it.  If
you use a high cocoa fat content chocolate like Valrhonne (sp?), which is
65% cocoa fat (bittersweet variety), then it isn't necessary to add fat...but,
I'm sure not buying this brand for mass production - too expensive. If the
berries weren't dried, the chocolate wouldn't have stayed around enough to
dry on the berry, much less flake off.

    .8 - I'll let you know!

    Strawberries dipped in Nutella are FANTASTIC!

    Well, the birthday party was a smashing success and the strawberries
    came out great!  Everybody loved them ... I made two huge trays (two
    baskets of berries).  
    
    I used the double boiler method as my microwave was on the blink.  It
    worked fine.  I did have a little difficulty with toothpicks in the
    berires as the berries kept turning.  I finally found that grabbing the
    stem firmly was better for me.
    
    Thanks to all for your advice.  
    
    J. ^_^
      (>.<)
       ) (  
    
    PS.  What's Nutella?

    Nutella is described in note 3036.
    
    ed

    WHAT?  You don't *KNOW* what Nutella is?  See Note 3036

Some time later from my first response to this topic, and I have a little more
to add now!

A woman I work with shoots her strawberries full of Grand Marnier before she
dips them.  She brought some in to work (well marinated, and slightly messy)
which she had dipped in white chocolate (she usually uses bittersweet), and they
were scrumptious!  Next time I make them I'm going to inject some Grand Marnier!

Laura

    re .16
    
    I generally don't have syringes around the house 8-)  what could I use
    to inject the GM into the berries? This sounds great! And... possibly a
    batch of Nutella covered berries as well. I wonder if you could layer
    Nutella and chocolate? Y'know, do a dip about 3/4 up the berry, then
    the 2nd dip about 1/2 way up, then maybe finish with a white chocolate
    1/4 way up?
    
    I just might try this...
    ~beth
    
    p.s. to the person who didn't know what Nutella is - FIND OUT! You will
    absolutely LOVE it!

Beth,

You should be able to find an "injector" at any gourmet shop, I'm pretty sure
that's what they're called!

Laura