Chocolate Covered Strawberries Recipe – Valentine’s Day Recipes

• Compound Chocolate – 100 gms ( I used Vanleer brand, sweetened)
• Fresh Strawberries – 10 nos
• Sprinklers,rice crisps – for decoration

**Please refer”Notes”section before you start..

• Wash & pat dry the strawberries completely. Make sure strawberries are completely dry because chocolate will not be coated over wet strawberries.
• Break the compund chocolate into small pieces. Take them in a clean, dry, microwave safe bowl ( make sure there is not even a single droplet of water). Heat in medium power ( I kept 450W) for 30 seconds. Remove the bowl and stir it with a clean, dry spoon.

• Again microwave in medium power for 1 minute. Remove and stir well. Repeat this process until the chocolate is melted. No issues if there are minute pieces of chocolate. It will melt in the residual heat. Remove the bowl and keep mixing to melt completely. It took approximately 2.5 minutes to melt in my microwave. But this time may vary. So keep an eye. Over doing may stiffen the chocolate.Take care !!

• Now take the dry strawberries and insert a toothpick in the head part. Hold the toothpick and dip 3/4th or whole strawberry ( as per your wish) in the melted chocolate. Swipe it in the rim of bowl or pat it to remove the excess chocolate. Arrange the strawberries on a plate. Do this process quickly before the chocolate hardens.

• Suppose if the chocolate is hardened before you finish the work, microwave them in medium power for 30 seconds to melt them. If you are not able to bring the correct consistency for chocolate, add 1 tbsp of odourless cooking oil  for 100gms of chocolate and then melt in microwave. Chocolate will melt properly. Serve after few minutes once the chocolate sets.Enjoy !

• Direct heat: This method is easy and convenient. Place the chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Be careful while using this method because there are many chances for the chocolate to scorch. To avoid this,do the process in very low flame with constant stirring.
• Double boiler: This method takes a little longer than the direct-heat method but eliminates the possibility of scorching the chocolate. Place water in the bottom of the bowl  and chocolate pieces in another bowl that fits the water bowl.The top of the water should be 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).

• Make sure all equipment is completely dry. Any moisture on the utensils or in the container may cause the chocolate to seize/stiffen. If this happens, stir in 1/2 to 1 teaspoon shorteningor odourless cooking oil (not butter) for every 30 gms of chocolate.
• Be careful to keep water from splashing into the chocolate. A single drop will cause the chocolate to seize.
• Keep heat low to avoid scorching if using double boiler method.
• Always stir chocolate during melting.

2.Melt the chocolate very carefully. Be patient and stir the chocolate every 30 seconds for best results.

• If the chocolate becomes rock hard before completing the dipping process,add a tbsp of cooking oil  for 100gms of chocolate and melt to bring it to the right consistency.