Nothing is more romantic than a great desert. And for most people, Chocolate-Covered Strawberries is at the top when it comes to desserts of love. Strawberries are always available at your local grocer, and this recipe calls for the big ones. The freshness of the berries is the true key to this recipe. When picking strawberries to be covered in warm chocolate, you want to look for firmness so that the berry can handle the heating and cooling of the chocolate. This recipe is easy to make ahead of time, so you can focus on making sure the evening is perfect. Simply make these, chill and serve when ready to impress.
Heat 2 separate Swiss Diamond saucepans 1/4 filled with water over med low heat and bring to a simmer.
In 2 separate metal (or other heatproof) bowls, put in the semisweet and white chocolates. And place over the heating saucepans stirring regularly. Once the water is at a simmer, turn off heat and leave bowls over the water to continue to melt.
Once the chocolates are melted and smooth, remove from the stove.
Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark (semisweet) chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl.
Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries in the fridge until the chocolate sets, about 30 minutes.
Randy (RJ) was raised in Charlotte NC. His culinary background stems all the way back to his high school days when he "took the cooking class for the free food". Later after completing culinary school he has worked as head Chef in a couple of high scale restaurants. Now he spends more time on the computer than in the kitchen, but is still turning out great recipes for all to enjoy.