How to Melt Chocolate for Covered Strawberries

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If you want to fall in love with a certain someone and have that someone love you back, legend says find a double strawberry, break it in half, and then share it with that someone. You'll soon fall in love with each other. That legend may hold especially true if you dip the strawberry in creamy melted chocolate laced with liqueur. A double boiler works best for melting chocolate; however, the microwave oven is among other suitable alternatives.

Things You'll Need

  • Double boiler
  • Thermometer
  • Microwave-safe bowl
  • Spoon
  • Chocolate chips (12-oz. package of semi-sweet or bittersweet)
  • ¾ cup half and half cream
  • 1 to 2 tbsp. liqueur
  • Wax paper covered tray
  • 60 washed and dried room temperature strawberries with stems

Double Boiler

  • Add approximately 1 inch of water in the bottom section of a double boiler. A double boiler is a two-piece saucepan. One section fits over the other. Make sure the top pot that holds the chocolate doesn't touch the water.

  • Place the bottom portion of the saucepan on the stove top. Bring the water to a simmer (not a bubbling boil). If steam billows up and creates water drops, remove the pan from the heat and let the water cool. If the water gets too cool, turn the heat back on to warm it up.

  • Add the chocolate chips to the top section of the saucepan. Set the pan containing the chocolate over the simmering water. Do not cover the pan. If a double boiler is unavailable, place a glass or stainless steel bowl over a pot of simmering water. Use the thermometer to make sure the temperature remains around 110 degrees Fahrenheit.

  • Stir until the chocolate melts completely. Remove it from the heat and continue to stir until the un-melted chocolate melts from the heat of the melted chocolate.

  • Blend in the cream and liqueur. Dip strawberries halfway up the fruit in the melted chocolate. Arrange the chocolate dipped strawberries on waxed paper and place in the refrigerator.

Microwave

  • Melt chocolate chips in a microwave-safe dish using either the setting for defrost or the low power setting. Microwave for one minute, then check and stir. If you need more time, add it in 10 to 20 seconds increments, checking and stirring each time.

  • Remove the container from the microwave and stir the chocolate until it's completely melted and smooth. Blend in the cream and liqueur. Dip strawberries halfway up the fruit in the melted chocolate.

  • Arrange the chocolate dipped strawberries on waxed paper. Place in the refrigerator and leave until the chocolate sets.

Tips & Warnings

  • Chocolate pieces and squares will sometimes retain their shapes even though they have melted. Stir to keep it from overheating.
  • Chocolate melts better and faster over indirect heat and at lower temperatures. Use a thermometer to make sure your chocolate stays below 115 degrees F otherwise it can end up scorched, grainy, and lose its flavor.
  • Do not cover chocolate as it melts. Moisture will build up inside the cover during heating. One drop of water in the chocolate can make it hard or crumbly. Cold strawberries will form water and prevent the chocolate from sticking.

References

  • Photo Credit Chocolate Strawberry 2 image by Brett Mulcahy from Fotolia.com
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