Modern Flavor Magazine 1/2015 Modern Flavor Magazine 1/2015 | Page 54

disks…you are creating the bottom of the bowls (so they don’t leak).
Next, carefully dip each balloon (about 1/2 to 3/4 of balloon) into the
melted chocolate and set on top of the chocolate disks on parchment
paper.
Let set in fridge for about 30 minutes.
After 30 minutes take the cookie sheets out and let the bowls sit for
about 5-10 minutes. While pinching the tops of the balloon snip or
poke a hole to release the air…SLOWLY.
Photos courtesy of Wilton, Chocloey.com, Alagraham.com
What’s Valentine’s Day with Chocolate Covered Strawberries??
I decided to find out the history of these delectable sweets. Did you
know that the pair was never combined until the 1960’s? The idea
came from Lorraine Lorusso, a young woman from Chicago who first
introduced the duo at the Stop N’ Shop on Washington Street. The
Stop N’ Shop had long been known as a destination for all things
gourmet, but it was not until Lorusso dipped strawberries in chocolate
was it discovered that chocolate, in its most simplest form, could
make a treat that rivaled the most complex confectionary delights.
The creativity of dipped berries has expanded to a popular
phenomenon and ultimate request for Valentine’s Day gifts.
Chocolate Covered Strawberries are now made for Weddings,
Birthdays, and numerous events.