Chocolate Dipped Strawberries

From all the recipes and ideas I have been posting in the last couple of days you probably get the idea that I love Valentine's Day. Yup. And there's more to come yet, people! Make sure you scroll down to see all the Valentine's Day stuff, you'll know you have seen them all when you come to the posting entitled, "Incredible, Edible Valentines Part 1".

Chocolate Covered Strawberries
(you can put these in the chocolate bowl. Scroll a few posts down for the how to)

1 cup of semi-sweet chocolate chips
1/2 cup of milk chocolate chips
Fresh strawberries, rinsed and patted dry (about 2 pints) (Can't emphasize enough that they be dry)
1 Tbsp of shortening (not butter, not margarine or oil. There's a reason for this, see * below)

Cover the tray with wax paper. Wipe down each strawberry with a paper towel.


Place chocolate chips and shortening in a medium microwave safe bowl for 1 minute at high temperature.

Microwave for another 30 seconds or until the chips get melted and the mixture becomes smooth when vigorously stirred.

DO NOT OVER HEAT.

Holding at the top dip till the bottom, two thirds of each strawberry into the melted mixture.


Shake gently to get rid of the excess. Place on tray.


Cover and allow to cool in the refrigerator for about 1 hour or until the coating becomes firm. If you want you can roll strawberries in nuts, or sprinkles, or decorate if going for fancy. Just do this right after dipping and before coating sets up. Also, can use white chocolate as well for contrast. Melt using same methods.


(* Do not use butter or margarine because both of these contain water, which can ruin the melting process. Will make chocolate with streaks, grainy, lumpy, a big mess. Also, this is why strawberries must be patted completely dry as the water or moisture does not make a pretty result. Same with utensils, make sure they are completely dry. Any amount of moisture may cause chocolate to "seize" or clump or harden.)

Also, you can melt your chocolate in a double boiler, or even regular oven if you like. Doesn't really matter but important thing is to remember when you are melting your chocolate is to always melt it slowly over low heat. It doesn't really take much to melt, chocolate-covered fingers on a hot summer's day are proof of that. Chocolate begins to melt at 80°F and is fully melted by the time it reaches 100°F to 115°F. You really don't want more than that because at higher temperatures chocolate may scorch, separate, become grainy, or become too thick.