Advanced Chocolate Dipped Strawberries Ina Garten Barefoot Con Recipes

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.

BAREFOOT CONTESSA'S CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Place a glass bowl over a pot place pot on LOW!
• Heat whisk together chocolate and cream until completely smooth.
• Dip strawberries in chocolate.
• Place on waxed paper or foil until chocolate hardens/dries.

ADVANCED CHOCOLATE -DIPPED STRAWBERRIES (INA GARTEN BAREFOOT CON

Steps:

• In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth.
• Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water.
• Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

CHOCOLATE DIPPED DELIGHTS

Steps:

• Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
• Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
• Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set.