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Strawberries Dipped In Semi Sweet Chocolate by Gary Solomon

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  • Strawberries Dipped In Semi Sweet Chocolate by Gary Solomon

    Here is a small article I wrote on the web. It is a reall delicious recipe! I hope you like it.

    Strawberries Dipped in Semi- Sweet Chocolate.
    By Editor Gary Solomon

    The strawberry is the most romantic fruit. Although images of the grapes eaten from the vine convey an ancient romanticism, the strawberry reigns. The freshly picked fruit should be a bright red color. It should be plump and juicy.

    Do not wash the fruit until you are ready to use. Make sure you place it in a refrigerator. It is a very perishable fruit. Store it in a covered container and do not crush.

    You can create the most luscious desserts with strawberries. Some of our favorites are French Custard Tart, Strawberries and Fresh Whipped Cream and Strawberry Rhubarb Pie. We prefer the most sensuous dessert of all. Strawberries Dipped in Chocolate. Our chef recommend using semi-sweet chocolate as it is not too sweet nor bitter. Use any chocolate you prefer. Dark , bittersweet , semisweet or milk. They all work wonderfully. Let us tempt you with our recipe.

    Strawberries Dipped in Semi- Sweet Chocolate.

    Ingredients:
    Chocolate-9 ounces.
    Strawberries-1 pound(quart).

    Clean the strawberries gently to avoid bruising. Do not remove their stems. Dry on paper towels. Melt the chocolate in a double boiler. If you don't have a double boiler place a metal bowl over a pot of boiling water making sure the water is not touching the bottom of the bowl.

    Melt the chocolate slowly over a medium flame. Stir occasionally. Place a candy thermometer into the melting chocolate mixture. Do not let the temperature exceed 125 degrees.

    At the moment the chocolate has completely melted , pierce a fork through the stem end of the strawberry and dip into the melted chocolate. Coat the berry quickly covering the bottom half of the berry. Place on a plate covered with wax paper. Refrigerate until ready to serve.


    Gary Solomon

    www.TheRecipeExchange.com
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