MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Covered Strawberries
Categories: Five, Fruits, Chocolate
Yield: 9 servings

1 lb Large strawberries
7 oz (2 bars) dark bittersweet
- chocolate; 60%-% cacao;
- broken in small pieces
+=OR=+
7 oz (2 bars) high-quality white
- chocolate; broken in small
- pieces
1 ts Olive oil (opt)

Prepare the strawberries: Rinse and drain the berries
well, then dry them off with paper towels. (If you have
time, let them further air-dry in the refrigerator,
about 1 hour.)

Melt the chocolate: Fill a small pot with ½ inch of
water, bring it to a simmer, then turn off the heat.
Place a medium heatproof bowl over the pot. The bowl
should not touch the water. Add two-thirds of the
chocolate to the bowl and melt completely, stirring
occasionally with a flexible spatula. Stir in the olive
oil, if using, for a shinier end result. (This oil
method is called faux tempering and is great insurance;
just note that your final chocolate shell will be less
snappy.)

Cool the chocolate: Remove the bowl from the pot and add
the remaining chocolate, stirring constantly until
melted. Then, keep stirring until cool and starting to
thicken (if too thick, return to the hot water to melt
again). The mixture should feel slightly warmer than
your bottom lip.

Dip the strawberries: Holding each strawberry by its
stem, dip it into the chocolate, twisting it to cover
completely, then let any excess chocolate run off before
placing on a parchment-lined sheet pan. Successfully
tempered chocolate should set in 10 to 15 minutes at
room temperature. If the chocolate doesn’t set at room
temperature, refrigerate until it does. Stored and
refrigerated in an airtight container lined with a paper
towel, the chocolate-covered berries can keep for up to
2 days.

TIP: For this recipe, it’s important to use a chocolate
bar from the candy section of the grocery store, not the
baking section. Baking chocolate and chocolate chips
have additives, such as stabilizers, that make them
harder to temper. When picking white chocolate, go for
high-quality bars, such as Lindt or Ghirardelli.

By: Eric Kim

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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