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Dip the strawberries. With each strawberry, pick it up by the leaves and slowly dip it into the chocolate mixture until it almost reaches the top. Rotate the strawberry to make sure all sides are coated. Lay the dipped strawberries on the baking sheet. Repeat for the rest of the strawberries.
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Transfer the chocolate-covered strawberries to a container that's airtight to help minimize exposure to air, moisture, and prevent the absorption of odors, Johnson recommends. Dark or opaque containers help reduce light exposure. Place the container in a refrigerator set to 40°F, with humidity at less than 50%.
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Instructions. Wash strawberries leaving on the green parts, then pat dry with a paper towel to make sure they are very very dry. Reserve a little bit of both chocolates and chop into small bits on a chopping board. Melt rest of chocolate in a double boiler or microwave as instructed above in the blog post.
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Fill a saucepan with 2" of water and bring it to a boil. Reduce the heat to a low simmer. Place a heatproof bowl on top of the simmering water. The water should not be touching the bowl. Add the chocolate you want to melt to the bowl. This is called a double boiler, water bath, or a bain-marie.
Chocolate Covered Strawberries (2022)
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Chocolatecovered Strawberries 1 lb Romolo Chocolates
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How To Make ChocolateCovered Strawberries Kitchn
Instructions. Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature. Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted.
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Place a metal bowl containing 2/3 of chocolate over the water in the saucepan; stir until chocolate melts. Immediately remove the bowl from the saucepan, add remaining chocolate, and stir vigorously. Reheat chocolate briefly by placing bowl back over saucepan (ideal temperature is 89 degrees Fahrenheit—you can use a candy thermometer to check.
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Break the semi-sweet chocolate into pieces and place it in a microwave-safe bowl. Microwave it at 50% power for 30 seconds. Stir and repeat this process until the chocolate is melted and smooth. Hold a strawberry by the stem and dip it in the melted chocolate, turning to coat all sides.
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Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberries in the chocolate until fully coated, lightly scraping one side against the bowl for excess to drip back into the bowl. Place on parchment paper to set. Decorate strawberries using white chocolate, crushed nuts, and sprinkles.
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Instructions. Line a tray with baking paper (parchment paper). Place chocolate in a microwave proof bowl. Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
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Step 1. Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.) Step 2. Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat.
