Posted by Stacy Spensley on May.30, 2010

ⓒ iStockPhoto - Hatman12

While strawberry season is almost over in California and Florida, most of the country is just getting ready for these delicious signs of sunshine and long-awaited warmer weather. Strawberries have very thin skin, and conventionally grown berries absorb those chemicals when sprayed with pesticides. Always opt for organic berries when possible and try to find a local source for the easily-bruised fruit since they have a short shelf life.

My favorite place to find juicy, ripe berries is at a pick-you-own berry farm. Bring your own containers and pay by the pound for the best sun-ripened strawberries. Fresh berries don’t last long at our house. However, if I have some left I love to make chocolate-covered strawberries. Those expensive ones for sale at high-end chocolate shops are conventional berries ripened with gas, not sunshine, and coated in chocolate mixed with wax! A little time and a piece of waxed paper can give you your own organic gourmet dessert with no added sugar. While I provide temperatures for the process, I have never used a thermometer for this method and it has worked every time.

Don’t be scared by the length of the directions! The process is quite simple, though I explain in detail to avoid problems.

Start by rinsing the strawberries and letting them dry completely. A little bit of water can cause problems with the chocolate. My favorite method is to spin them dry in my salad spinner. Place the dry berries on a piece of waxed or parchment paper.

You can melt chocolate in the microwave, but I find it easier to use a double-boiler method. Fill a pan with 1/2-inch of water and bring it to a simmer on the stove. Place a large heat-proof bowl on top that prevents any steam from escaping. Place 3/4 of your chocolate in the bowl and stir occasionally until mostly melted (about 105 degrees Fahrenheit). Remove from heat and stir until smooth.

Now we need to “temper” our chocolate so it hardens properly, no wax needed. Take the last 1/4 of your chocolate and stir it in to the melted chocolate. These pieces act as “seeds” so the chocolate will form properly. Stir until smooth again. The chocolate should be thick but still warm (88-90 degrees Fahrenheit).

Spoon the warm chocolate onto the strawberries, turning slightly to coat. Dipping the strawberries into the chocolate can cool the chocolate off too much or introduce water into the chocolate which will cause it to “seize” and harden.

Let the chocolate set until matte (compare the edge of the shiny chocolate coating behind the front one). There is no need to refrigerate them unless your home is very warm or you want to save them for more than a few hours. If so, wait until the chocolate is set before refrigerating. Enjoy!

Chocolate-Covered Strawberries

Note: Use a bar of chocolate, chocolate chips, or a piece of bulk chocolate. Make sure your bowl and utensils are very clean and dry. If the chocolate does “seize” and become solid, you can quickly whisk in some cream to make ganache, but the chocolate will no longer set and harden.

Ingredients:

- 1 pint organic strawberries, rinsed and dried completely

- 3-4 ounces organic chocolate (chips, or chopped into small pieces)

Directions:

- Place clean, dry strawberries on a piece of waxed or parchment paper.

- Bring half an inch of water in a small saucepan to a simmer. Place a heatproof bowl on top of pan. Add 3/4 of the chocolate pieces and melt, stirring often. When chocolate has reached 105F remove from heat and stir until smooth.

- Add the rest of the chocolate and stir until smooth and slightly thickened (88-90F). Spoon chocolate over strawberries. Let cool until chocolate is no longer shiny.

- Enjoy immediately, or refrigerate after chocolate is set and serve later.

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Posted under Desserts, Healthy Recipes.