Chocolate Covered Strawberries Mother Of Pearl Recipe By Tasty Recipes

CHOCOLATE COVERED STRAWBERRIES: BERRY BLIZZARD RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark 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 aside until the chocolate sets, about 30 minutes.
• Copyright 2003 Television Food Network, G.P. All rights reserved

CHOCOLATE-COVERED STRAWBERRIES 4 WAYS RECIPE BY TASTY

Steps:

• To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
• Insert toothpick into the top of a strawberry.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Chill strawberries for about 15 minutes or until hardened.
• For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
• Chill once more for 15 minutes or until hardened.
• To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
• Chill once more for 15 minutes or until hardened.
• To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
• Chill once more for 15 minutes or until hardened.
• To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
• Coat strawberries entirely in white chocolate.
• Chill strawberries for about 15 minutes or until hardened.
• To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white "V" in the center of the strawberry.
• With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
• Chill once more for 15 minutes or until hardened.
• Enjoy!

CHOCOLATE COVERED STRAWBERRIES: CURSE OF THE BLACK PEARL RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with crushed nuts, drizzle with berry sauce, and finish with sugar pearls.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt both the semisweet and white chocolate in separate glass bowls set over saucepans of simmering water or in the microwave. Line a baking sheet with parchment paper.
• Grab a strawberry and gently lay it on its side in the bowl of melted semisweet chocolate. Hold it by the stem and twist it so that it's mostly covered with chocolate. Gently lay it on its side on the sheet of parchment. Repeat with the rest of the strawberries.
• Let the strawberries sit at room temperature to set slightly, about 30 minutes. (If you're in a hurry, you may place them in the fridge.)
• Transfer the melted white chocolate to a small piping bag and drizzle stripes all over the chocolate on the strawberries--you can do any designs you like! Then store the strawberries in the fridge to set completely.
• Serve them on a pretty cake stand or pack them in a box or small bags for delivery.

CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
• Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
• Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.