Chocolate-covered strawberries

When I drunkenly asked a coworker what I should bring to celebrate Benjamin Franklin’s birthday a week prior, I figured she’d ask for one of the store-bought cakes I usually buy, brownies, or cookies. Instead, she immediately popped out with “chocolate covered fruit!” in total excitement. I agreed, and decided I’d take up the challenge anyway. After all, I have mastered some new challenges already, and knew I’d have plenty of time to learn.

So I procrastinated until about five hours before work before even looking up a recipe. How in the world DO you make chocolate-covered strawberries, anyway? Was this going to be my first cheat at the spirit (but not the law) of restaurant abstinence, where I dip over to a local chocolaterie and beg them to expensively do it for me at the last minute? I didn’t even own a double-why-did-they-stack-the-pots(?).

Through patience, YouTube, Google, and about an hour of searching for the one double-boiler Bed Bath and Beyond does carry, I figured it out. As it turns out, dipping strawberries isn’t hard all.

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I emptied three 10oz bags of chocolate chips into the double boiler, and set that sucker to heat up on medium-high. While the chips melted, I washed the strawberries. One blogger advised that the strawberries needed to be very dry, and suddenly I found myself with wet strawberries and melted chocolate. Unsure whether that chocolate would get too hot or change consistency, I decided to go for drying them more quickly…with my blow dryer. What? It makes my hair dry faster, too. It was a stroke of kitchen-genius.

Just as I was blow-drying strawberries, my pal Chad arrived. We’d agreed to hang out, and he sacrificed his time to taste my strawberries. While I ate my real dinner, he even dipped about half of them and didn’t roll his eyes where I could see them when I showed him my picky, perfectionistic ways of dipping. Dip, let it run, tap the extra off on the sides, and turn it upside down before putting it on the parchment paper, okay?

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In a little less than an hour, we’d covered four pounds of strawberries in three-and-a-half pounds of chocolate. I just kept adding chocolate to the boiler until I’d finished all of the berries. Each parchment paper-covered cookie sheet sat in the fridge for about 15 minutes. For the white chocolate decorating, I bought Hershey’s vanilla chips, and heated about four ounces of them in a bowl in the microwave, stirring every 20 seconds until the stuff was molten. I used a fork to drizzle, quickly moving back and forth over the berries.

As we enjoyed tasting and talking, we popped open a bottle of wine. Despite my lack of posting about it here, I actually drink a fair amount of red wine — usually blends, merlots, cabs, and pinots. Because we’d had a terrible bottle of shitty red zinfandel aptly named “Poizon” before, I’d bought this bottle for us to drink this time:

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So here’s to Benjamin Franklin’s 309th birthday, and more hundred dollar bills in the coming year!

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One thought on “Chocolate-covered strawberries

  1. Pingback: State of the kitchen: week two | Goodbye Waiters, Hello Kitchen

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