Valentine Magic – Chocolate Covered Strawberries

Magician makes magic for Valentine's Day

I recently was a guest at The Broadmoor in Colorado Springs, Colorado. I was hired to be the closing motivational keynote speaker for U.S. Foodservice and spoke to their top sales people. That evening, I entertained as the “world’s greatest magician” with expert sleight of hand for their social hour.

I noticed the chocolate covered strawberries from The Broadmoor’s kitchen right away. With a bit of coaxing, their awesome chef happily shared their secret to making these gems at home. I thought that I’d share this recipe with you for Valentine’s Day. Yes, you could buy these already made, but show your loved one how much you care by making them yourself.

CHOCOLATE COVERED STRAWBERRIES
DARK & WHITE CHOCOLATE COVERED STRAWBERRIES 

Chef Remy Fünfrock, Executive Pastry Chef at The Broadmoor
Makes 10 Strawberries

INGREDIENTS

  • 10 oz. High Quality Dark Chocolate – 70% Cocoa
  • 4 oz. High Quality White Chocolate
  • 10 Ripe Strawberries
  • 1 Candy Thermometer
  • 1 Baking Sheet Lined with Parchment Paper or Aluminum Foil
  • 1 Pastry Bag Fitted with a Small Round Tip

DIRECTIONS

  1. Melt the dark chocolate over a double boiler.  Stir consistently making sure                                                                             the temperature of of the chocolate doesn’t exceed 88° F.
  2. Melt the white chocolate the same way as the dark chocolate except that                                                                                 the temperature should be 84° F.
  3. Dip a strawberry in the dark chocolate and place it on the lined baking sheet.                                                                     Repeat for all of the strawberries.
  4. Fill the pastry bag with the white chocolate.  Drizzle white chocolate over                                                                                 the strawberries  making thin lines.
  5. Refrigerate with until set.
  6. Serve with a Liquid Love cocktail…

TIPS FROM CHEF REMY

  • Use good dark chocolate for this- Ghiradelli or Nestle work great.
  • When melting the chocolate, go back and forth over the double boiler to avoid                                                             overheating the chocolate.
  • Never add water to thin out chocolate.  If it is too thick, it probably isn’t a good                                                                 quality chocolate.
  • If you choose to use milk chocolate instead of dark, work with it the same way as                                                                   the white chocolate.

So there you have it. Give it a whirl. Don’t just tell people you love them… SHOW them you love them. This should do the trick!