I have made chocolate covered strawberries using this method before, however, I noticed that when I bite into the strawberry, a huge chunk of chocolate falls off, and I am left with a strawberry and a chunk of chocolate! Any suggestions to prevent this form happening again? Perhaps, not eating the chocolate covered strawberry straight out of the frig? Also- any tips on transporting the treats?
Letting the strawberries come to room temperature will certainly help. Chocolate with higher sugar content also tends to crack vs. chocolate with a higher cocoa butter content because it's creamier. Since it isn't always obvious what the cocoa butter content is, look for:
1. Belgium chocolate 2. chocolate that states the percentage of chocolate as 65% or higher 3. semi-sweet or dark chocolate vs. milk chocolate
Plate chilled strawberries, wrap loosely with plastic wrap and transport.
Hey I am having a hard time getting my chocolate to melt. Plz help. Am I using the wrong type of chocolate? I used normal milk bars like cadbury or hersheys and they just won't set!! What kind of chocolate should I use for it to harden after melting? I was thinking baking chocolate or chocolate chips. Also I live in a hot country any tips for storing chocolate? Thanks!!
@missannelle Using a higher quality chocolate like Callebaut or Scharffen berger will help. But the heat could be the factor in your chocolate not setting. Try dark chocolate as it tends to set better in hotter temperatures. You should consider moving to Chicago, where the cooler temperatures are sure to set your chocolate nicely! 🙂
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I have made chocolate covered strawberries using this method before, however, I noticed that when I bite into the strawberry, a huge chunk of chocolate falls off, and I am left with a strawberry and a chunk of chocolate! Any suggestions to prevent this form happening again? Perhaps, not eating the chocolate covered strawberry straight out of the frig? Also- any tips on transporting the treats?
Letting the strawberries come to room temperature will certainly help. Chocolate with higher sugar content also tends to crack vs. chocolate with a higher cocoa butter content because it's creamier. Since it isn't always obvious what the cocoa butter content is, look for:
1. Belgium chocolate
2. chocolate that states the percentage of chocolate as 65% or higher
3. semi-sweet or dark chocolate vs. milk chocolate
Plate chilled strawberries, wrap loosely with plastic wrap and transport.
Hey I am having a hard time getting my chocolate to melt. Plz help. Am I using the wrong type of chocolate? I used normal milk bars like cadbury or hersheys and they just won't set!! What kind of chocolate should I use for it to harden after melting? I was thinking baking chocolate or chocolate chips. Also I live in a hot country any tips for storing chocolate?
Thanks!!
@missannelle Using a higher quality chocolate like Callebaut or Scharffen berger will help. But the heat could be the factor in your chocolate not setting. Try dark chocolate as it tends to set better in hotter temperatures. You should consider moving to Chicago, where the cooler temperatures are sure to set your chocolate nicely! 🙂
What chocolate is that
We are using Callebaut chocolate.
Thanks so much 😀
i love it so much
Cravings
Chocolate Covered Strawberries are easy, fun and romantic to make for #ValentinesDay.
too much talk