Anyone Ever Chocolate Dipped Their Own Strawberries? (cupcake, leftover, glass)

[RogueMom]

My mother loves chocolate dipped strawberries and I have decided that I will prepare her a box of them for Mother's Day this year, which is this coming weekend. I checked into getting her some from Shari's Berries, but they are just too costly (a dozen for $45 ), so I am doing my own.

I did a "trial run" this weekend, but I was not very happy with the results. I used melted semi-sweet chocolate chips, and added some shortening to the mixture as several online recipes suggested, but the chocolate never "hardened" on the berries, even after refrigeration.

Several people have mentioned that I should use chocolate "melts" specifically made for melting/dipping instead of the chocolate chips. There are many different brands on Amazon which I could order, but it's confusing and prices vary widely.

Anyone out there with experience dipping chocolate, that could recommend a good chocolate brand, and possibly some tips for success doing this? I'd like to do both milk chocolate and white chocolate.

[Brian_M]

I've done this every year for nearly two decades (usually my wedding anniversary and new years). Real chocolate is very difficult to get right, tempering is simply a PITA that takes a good understanding and a lot of skill to get right. The easier solution is to use the chocolate melts, as pointed out. On the low end, you could just pick up some chocolate bark (sometimes called almond bark) at any grocery store. It works just fine, is easy to use and the taste is good enough for most non-foodies. If you want to move more into foodie territory, try Wilton, Merckens, or Ghirardelli brands of melts. They're all very good with just slightly different flavor profiles (I'm not sure you could pick them out with a suitably ripe strawberry).



I use the store brand chocolate bark for our June anniv. because, frankly, I can't tell a difference with the in-season strawberries used then. At new years, I tend to go for whatever brand of quality melts I have on hand as the strawberries tend to be lacking.

[Threestep2]

Chocolate bark is almost fool proof and you can play with black/white patterns. Or look for Baker's dipping chocolate.

[himain]

Yes and I usually end up drinking the leftover chocolate dip, lol

[DubbleT]

Originally Posted by Threestep2

Chocolate bark is almost fool proof and you can play with black/white patterns. Or look for Baker's dipping chocolate.

I've used some version of this. This time of year I often see it in the produce section near the displays of berries, along with those mini spongecake cups and strawberry gelee https://media.fromthegrapevine.com/a...crop-scale.jpg

[Texas Ag 93]

I've done it several times and always been happy with the results. I just use the melting wafers (I think I use Giradelli), melt those in the microwave in a glass bowl (stirring often) then dip the strawberries and get them into the fridge asap. The chocolate always seems to stay on with no problems.

And as previously stated, licking the remaining chocolate in the bowl critical to success

[blueherons]

Easy peasy.

Don't add anything to the chocolate.

I use Nestlies chocolate chips, boil water, put a larger metal bowl over the pot, dump the chocolate chips, stir, then dip.

They harden nicely.

Leftover chocolate? Add sweetened, condensed milk, pour in a pan and Voila! Fudge!

[silibran]

I did this years ago. I used melted semi sweet chips, without adding anything. If I remember, they tasted fine.

[Hedgehog_Mom]

I use Guittard chocolate chips and a small spoonful of lard. The consistency you're looking for is chocolate that coats the spoon, but allows the excess to drip off easily. Have the berries room temp and completely dry. I put the dipped strawberries on parchment paper to firm up, then put each one in a cupcake wrapper.

Shortening is fine to use instead of lard, I use lard because I'm allergic to shortening. I guess I'm a chocolate snob, because I would never use candy melts or almond bark coating for anything.

[Nonchalance]

Make sure your strawberries are at room temperature and DRY. Good luck!