Do you remember the first time you ate a chocolate strawberry? Well, we
both do. The key to success is to melt half of the chocolate so it is smooth and
warm and then add the remaining chocolate and stir until smooth. The
chocolate is guaranteed to set. It’s a trick we learned from our favorite choco-
latier, Jacques Torres.
20 ripe large strawberries, at room temperature
6 ounces dairy-free organic bittersweet chocolate, fi nely chopped
1/4 teaspoon saffl ower oil
1. Rinse the berries, leaving the stem leaves intact, and gently pat dry. Line a
large baking sheet with parchment and set aside.
2. Place half of the chocolate in a small metal bowl over a small saucepan with
1 inch of simmering water. Stir the chocolate until completely melted and
warm. Remove the bowl from the saucepan; immediately add the remaining
chocolate and let stand for 3 minutes. Add the oil and stir until smooth.
3. Dip the strawberries one by one in the chocolate: Hold a berry by the
leaves and dunk, covering about five-sixths of the fruit with chocolate. Lift up
over the bowl, let the excess chocolate drip off, and transfer the berry to the
prepared baking sheet. Repeat with the remaining berries and chocolate.
4. Let stand until set, about 30 minutes. Serve at room temperature.
Cooks’ Note
✤ Use room-temperature berries for dipping; chilled fruit will cool the
melted chocolate too quickly and blooming (discoloration of the chocolate)
may occur.
Tags:
dessert