This recipe is from Jimmy Schmidt, notable chef and restaurateur. While these chocolate dipped strawberries can be made for any holiday, they are wonderful for summer events when local strawberries are in season. They can be a wonderful addition to a buffet or plated with a slice of cake for a summer shower or wedding. During warmer weather months strawberries should remain refrigerated until it is time to serve them. For the best final product, I used Callebaut 811 bittersweet Belgian chocolate. To dip the strawberries, I used fondue forks.
Equipment:
Callebaut 811 Belgian Chocolate
Chocolate Dipped Strawberries
Yield: 24
Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M
Seasonal strawberries dipped in Callabaut chocolate make an elegant statement at any gathering.
Ingredients
Instructions
- Clean berries, dry and chill. Using a double boiler, melt chocolate, butter and corn syrup until smooth. Ensure temperature does not exceed 110 degrees. Cool to 88 degrees. Dip each berry into chocolate, excluding stem. Rotate 30 seconds. Lay on waxed paper and refrigerate to set chocolate.