Chocolate-Dipped Strawberries
48. When I dip strawberries and refrigerate them over night, they shrink away from the chocolate coating. How can I fix this?
The secret to chocolate-dipped strawberries is:
Start with clean, absolutely dry strawberries.
Dip them into well-tempered chocolate.
Dip them on the same day they will be eaten.
Keep them at room temperature.
49. How do I make hand dipped chocolate strawberries with light liquid centres?
I'm not familiar with the item you are referring to - that is the light liquid centre. Perhaps it is a strawberry dipped first in fondant and then in chocolate? That might give a liquid effect between the berry and the coating.
50. Whenever I make chocolate covered strawberries, they start to ooze while cooling in the refrigerator. What am I doing wrong?
Make your dipped strawberries the same day you eat them. Keep the berries at room temperature. Do not refrigerate them. This should fix the oozing problem.
The secret to chocolate-dipped strawberries is:
Start with clean, absolutely dry strawberries.
Dip them into well-tempered chocolate.
Dip them on the same day they will be eaten.
Keep them at room temperature.
49. How do I make hand dipped chocolate strawberries with light liquid centres?
I'm not familiar with the item you are referring to - that is the light liquid centre. Perhaps it is a strawberry dipped first in fondant and then in chocolate? That might give a liquid effect between the berry and the coating.
50. Whenever I make chocolate covered strawberries, they start to ooze while cooling in the refrigerator. What am I doing wrong?
Make your dipped strawberries the same day you eat them. Keep the berries at room temperature. Do not refrigerate them. This should fix the oozing problem.