Friday, May 11, 2012

black tie

i've never been a huge fan of chocolate & fruit together.  call me crazy, but i like my fruit to be either plain, in cobbler form, or blended in a margarita.  chocolate is in a whole other dimension.  chocolate covered strawberries, as beautiful as they are, always get picked apart and eaten separately by me.  i literally peel the chocolate off the top, eat that, then eat the strawberry.  sometimes i go in opposite order, too.  i'm a wild one, i tell ya.

i made these for a bridal shower not too long ago and they were a super hit!  it's kind of embarrassing how easy these were to make.  i thought the tuxedos would be hard, but, nope.  easy peasy.  simply recipes has the nicest little tutorial, complete with pictures.  i've pasted it below, but you should definitely check that site out for tons of great recipes that are easy to understand.

make these, and i promise you will be the hit of the party.  and it won't take you more than 30 minutes to make them all.

Chocolate Dipped Strawberries Recipe

  • 24-30 strawberries, fresh
  • 6 ounces of white chocolate
  • 8 ounces of dark chocolate


1 Wash and dry the strawberries, making sure the berries are fully dry as water will cause chocolate to seize up.
2 Melt the white chocolate in a double boiler or microwave. Follow the melting directions on the package.
3 Dip the strawberry in the white chocolate, holding onto the stem or the "shoulders" of the strawberry. Give it a quick little twist and shake with your fingers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres. Place on a piece of wax paper to let dry.
chocolate-strawberries-2.jpg chocolate-strawberries-3.jpg
4 Melt the dark chocolate according to the instructions on the package. Dip the strawberry in at a 45 degree angle from both sides to make the "jacket". Let the excess drip off. Place on wax paper to dry.
chocolate-strawberries-4.jpg chocolate-strawberries-5.jpg
5 Place some melted dark chocolate into a piping bag with a very small tip, or in a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.
6 Allow to dry and cool. (If drying seems to go too slowly, place them in the freezer for about 3-5 minutes.)
Best eaten the day they are made.

1 comment:

Puxepull said...

I so agree. I just don't like to 'mix the elements' - chocolate and tart fruit need seperation! (I make exception to non-juicy things like coconut and.... I guess that's it.)