inthekitchen
Chocolate Strawberries
Edible gold leaf flakes add a luxe
touch to this romantic classic.
ingredients
1 pkg large strawberries
2 cups dark chocolate
2 cups white chocolate
1/4 cup plain cocoa butter
10 drops coloured cocoa butter
24 wood skewers
Polystyrene foam
Saran wrap
method
1. Cut skewers to approximately
3 1/2” in length. Stick into saran
wrapped polystyrene foam at
18
ciao! / apr/may / two thousand eighteen
2” intervals. Cut stem off each
strawberry to leave a flat base.
Skewer top of strawberry to keep
flat base on top.
2. In three separate microwaveable
bowls (dark chocolate for base
colour, two white chocolate for
accent colours), break all chocolate
into small, evenly sized pieces.
3. Add 1 Tbsp + 1 tsp of plain cocoa
butter to each chocolate bowl to
increase fluidity.
4. Temper each bowl of chocolate
in microwave, bringing the dark
chocolate to 32°C and the white
chocolate to 29°C.
5. Separate white chocolate into 2
bowls. Tint one bowl with desired
coloured cocoa butter.
6. Pour 3 different chocolates into
disposable piping bags (or Ziploc
bags with ends cut for small hole to
pipe chocolate through).
7. Pipe dark chocolate over each
strawberry so it runs down the
sides and drips onto saran wrap.
Repeat with the other 2 chocolate
colours.
8. Allow chocolate to set. Remove
strawberries from the skewers and
sit on a flat base. Decorate the hole
left by the skewer with a drop of
chocolate, or add edible gold leaf
with tip of a knife.
Yield 20 strawberries