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Chef Don's
Favorite Dessert Recipes
Chocolate Dipped Strawberries
8 oz. Dark Chocolate, chopped
2 oz. White Chocolate, chopped
1 Pint Strawberries Washed and Dried
Temper the chocolates in separate bowls over double
boilers, stirring frequently. Do not overheat. Once melted remove from
heat and stir until smooth. Hold the strawberries by the stem and dip
into the melted dark chocolate one at a time. Scrape excess chocolate
on the inside of the bowl and set strawberries on waxed paper. Drizzle
with white chocolate. If chocolate becomes too thick while dipping,
return bowl to double boiler and heat until smooth. Let chocolate
harden at room temperature.
Tempering Chocolate
Melt chocolate in a double boiler to
115°-120°. Cool to 85°. Reheat to 90° for dark chocolate and 87° for
milk or white chocolate. Hold at the reheated temperature until ready
to use. If it becomes to warm or to cold restart the tempering process.
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