If you look closely you’ll notice that I’m clearly not attending black tie affairs often enough since the bowtie on this chocolate-covered-strawberry-that-supposed-to-be-a-tuxedo is missing.
The real travesty is that it’s about three drops of dark chocolate that could have been but wasn’t.
I actually think they are pretty cute even without the bowtie but if I’m being completely honest, at some point I have to admit that because I adore strawberries and chocolate together so, so much, I probably could eat 12 of these before even realizing there was an actual design to them (and that’s even with white chocolate thrown in there).
Self-control, wherefore art thou?
These adorable tuxedo-versions of classic chocolate covered strawberries are fun and easy to make. I’ve included a quick little picture tutorial below the recipe to help visualize but you can see it’s not rocket science.
Ironically chocolate covered strawberries seem to pop up around Valentine’s Day – the exact time of year strawberries aren’t exactly at their prime where I live (and sometimes priced at the point you may have to sell a loved one to afford them).
I managed to find some decent strawberries at Costco to make these babies and will pray you can do the same at your local market.
There’s just something about chocolate covered strawberries on the upcoming loveable holiday that makes me happy (although who are we kidding, I’d take a trayfull just about any time of the year). They are quite possibly one of the easiest, prettiest treats to make!
P.S.: The response to last Friday’s post about the half-marathon was amazingly overwhelming. I’m so thankful for your words of motivation and am excited about all of those who are signing up for a race (either the Utah Valley one or a race in your local area). Due to all the questions and excitement, I’ve started a separate thread for race training info. Those posts won’t show up here with the good, old-fashioned food posts, but if you want to follow along on race details (training, questions, motivation, meet-up, how I might die, etc.), here’s where it’s at! In the future, you can get there by clicking on the “Running” link above by the header.
Chocolate Covered Strawberries Tuxedo-Style
- 25-30 fresh strawberries
- 8 ounces good-quality white chocolate (see note)
- 8 ounces milk, semisweet or bittersweet chocolate (see note)
- Line a large, rimmed baking sheet with parchment paper and set aside.
- Melt the white chocolate in a microwave-safe bowl at 1-minute intervals in the microwave until creamy and smooth. Take care not to overheat!
- One by one dip each strawberry in the white chocolate, gently shaking so the excess drizzles back into the bowl, and placing on the prepared baking sheet. Once all the strawberries have been dipped in white chocolate, place the baking sheet in the refrigerator until the white chocolate has hardened, 10-15 minutes.
- Melt the milk, semisweet or bittersweet chocolate in a microwave-safe bowl also at 1-minute intervals at 50% power until melted and smooth. If interested here’s a short tutorial on melting and easily tempering chocolate so it doesn’t get the white bloom/streaks after it hardens and cools.
- Take a white chocolate dipped strawberry and dip one side of the strawberry into the chocolate and then quickly dip the other side into the chocolate, creating a jacket of chocolate over the white chocolate (see the pictures below if needed). Let the excess drip back into the bowl before placing the strawberry onto the parchment-lined baking sheet. Repeat with the other strawberries.
- Using a toothpick, dip the end into the chocolate and gently dab the chocolate onto the strawberry for buttons. Get creative and add a bowtie, too, if you like!
- Let the strawberries set up in the refrigerator for 15-20 minutes before serving. These are best eaten the day they are made (keep them in the refrigerator until ready to serve).
I much prefer using white chocolate instead of the white candy coating (wafers) for these strawberries. Because it’s basically just strawberries and chocolate, the taste and flavor of the chocolate is going to be prominent so use the best quality chocolate you can. I almost always use the Ghirardelli brand – the white chocolate that comes in the bars wrapped in foil and paper and the bittersweet baking chips (they melt fabulously). Keep in mind that white chocolate chips generally do not melt well so you definitely want to use white bar chocolate.
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Recipe Source: from Mel’s Kitchen Cafe