Chocolate Covered Strawberries
Before attending the Institute of Culinary Education in New York, my exposure to the culinary arts was limited. While I have been cooking professionally for nearly a year now, I still consider myself a novice in this field and often reflect on my time in culinary school. I vividly remember a class where our Chef Instructor introduced the double boiler technique while demonstrating how to melt chocolate.
It was a truly awe-inspiring moment. Embarking on this culinary journey brings me immense joy and excitement, akin to a child exploring a candy store. The knowledge and skills I am acquiring in this field continue to fill me with enthusiasm. And if you ever need assistance with melting chocolate for your farm-fresh strawberries, I'm here to provide guidance!
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Chocolate Covered Strawberries
Ingredients
- 1 pint of fresh strawberries
- 1 (14-ounce) package of Ghirardelli milk chocolate melting wafers
Instructions
- Begin by washing your strawberries and preparing a sheet tray lined with parchment paper.
- Set up a double boiler. To do so, take a medium sized pot and fill it with an inch or two of water. Bring it to a simmer, and then place an appropriately sized glass or metal mixing bowl on top of it. It should fit snugly without touching the water. Put the chocolate in the mixing bowl and stir until it becomes smooth.
- Hold the strawberries by the stem and dip each one into the melted chocolate. Lift the strawberry out of the chocolate and gently twist it to let any excess chocolate drip back into the bowl. Place the chocolate-covered strawberry on the parchment-lined sheet tray. After you have placed each strawberry onto the parchment-lined sheet tray, refrigerate them to allow the chocolate to harden and cool.
- Once the chocolate has hardened, the strawberries are ready to be served.
Notes
If you wish to add any optional topping, dip the chocolate-covered strawberries into your preferred toppings.
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