This will be a relatively short post today, as the Practical Cook is weary from overseeing the production of approximately 42 homemade Valentines. Using all the wiles available to her, she was still unable to convince the offspring to just go commercial this year. So now, sitting down to type with red-stained fingers earned through the making of the 2 batches of playdough required for Snack Week, the Valentine spirit is not in abundance.
If you find yourself dessertless on a chocolate occasion, or in need of something that will wow in a flash, it’s time for Chocolate-Dipped Strawberries. They’re great for the allergen-filled classroom, a snap to prepare, and approved for all ages.
First, a word from our sponsor.
1 lb strawberries
1/2 to 1 cup chocolate chips (I’ve used all kinds of chips for this, but the preference is for Trader Joe’s chocolate chips; if it will melt and re-form, you can use it)
1. Wash the strawberries carefully (highly recommend trying fruit and veggie wash spray, if you don’t already use it), and pat dry. Be sure to leave the stems on.
2. Melt your desired amount of chocolate chips either a) in the microwave, in 30 second segments, checking and stirring as you go or b) fake a double boiler by putting a heat-proof glass or metal bowl atop gently boiling water. (I’m choice “a” all the way.)
3. Once the chocolate is melted and smooth, take a strawberry by the stem and dip it.
4. Gently place the strawberry on a wax paper-lined plate or small baking sheet.
5. Take the plate or baking sheet and put it in the freezer for a few minutes (not long, just enough to harden the chocolate).
6. Remove the strawberries from the freezer when the chocolate is set. Enjoy immediately or store overnight in the fridge if you are an overtired person who doesn’t relish the thought of getting up at the crack of dawn to make snacks for 14 preschoolers.
Happy Valentine’s Day, and thanks for the opportunity to share this many pictures of chocolate and strawberries. For the next installment, we’ll visit India in a post about expanding one’s culinary repertoire.