Chocolate Dipped Strawberry Carrots Recipes

CANDY-COATED STRAWBERRY CARROTS

Steps:

• Line a baking sheet with parchment paper. Place the candy melts in a small deep microwave-safe bowl or glass measuring cup and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Stir in the coconut oil until smooth.
• Dip the strawberries in the melted candy and swirl until fully coated. Transfer to the prepared baking sheet. When all the strawberries are coated, drizzle some of the remaining melted candy back and forth across the strawberries with a spoon to make horizontal lines. Set aside in a cool place until the candy sets, about 1 hour.
• Peel the candy-coated strawberries off the paper and trim any uneven edges. Serve on a bed of chocolate sprinkles.

EASTER CARROTS (CHOCOLATE COVERED STRAWBERRIES)

Steps:

• Wash and dry strawberries leaving top on.
• Melt chocoate in a double broiler.
• Dip strawberries holding top and cover as much as possible.
• Dry on wax papaer lined cookie sheet, when almost dry, take piece.
• of dental floss and run through top to look like carrot -- dry completely.

CHOCOLATE-DIPPED STRAWBERRY CARROTS

Steps:

• Melt the candy melts according to package directions.
• Holding the strawberries by the stem, dip into candy melts. Let excess drip off and then sprinkle with sugar sprinkles.
• Place dipped strawberries on a baking sheet lined with wax paper and let set until candy has hardened, about 45-60 minutes.

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.

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 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.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).