The Trick To Making Chocolate Covered Strawberries
There is only one trick I know of for making pretty perfect Chocolate Covered Strawberries, but it’s not one that I like to admit to. Don’t tell anyone that I told you that adding CRISCO to your chocolate is just the thing to make the finished product perfectly glossy and nicely hardened.
I have written it about it before, but I’ve changed the recipe a tiny bit, so I wanted to mention it again. Now I use less Crisco and the result is still stellar.
I don’t generally weigh ingredients, but for this I do. For every 8 ounces of chocolate, use 1 tablespoon of Crisco. (I used to use 1 tablespoon for every FOUR ounces of chocolate.) Melt the two together however you wish – on the stove over a double boiler or in the microwave. In the microwave, melt the chocolate and Crisco in a deep (not wide) bowl or measuring pitcher. Heat on 100% power in 30 second intervals, stirring after each one until chocolate is melted. Note: Make sure that all your utensils, bowls, pots etc. are completely dry. A few drops of water will make the chocolate seize and you’ll have a total mess.
This time I used milk chocolate, which I usually don’t like, but it was really good with the strawberries! Also I coated them a lot higher up than I usually do. (More chocolate!)
Let the coated strawberries sit on waxed paper until hardened. An hour is a safe amount of time. Don’t refrigerate them before serving or their glossy finish may turn dull.
Use white, dark or milk chocolate or two different chocolates, dipping first in one, letting it harden and then dipping in the second variety. Or use a different chocolate for drizzling over to make a nice contrast. Melt each chocolate the same way (with the Crisco).
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Use the leftover chocolate to coat graham cracker squares for a nice treat. Sprinkle with some pretty colored sugar. (These would make a good base for S'Mores too...)
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