<p>So, I bought some beautiful strawberries yesterday and decided to dip some of them in chocolate. Kroger was out of the chocolate bark I normally use, so I bought the Kroger brand. BIG MISTAKE! It was awful. Ordinarily, I don’t have a problem with using store brands for some items, but there are some things that just need to be finer quality, and chocolate bark is one of them, I guess. I followed the directions but the chocolate never melted to a nice, smooth consistency. It was lumpy and yucky so I just dumped it - no sense in ruining the strawberries. What chocolate do you use for chocolate-dipped strawberries?</p>
<p>Sort of depends on what you like best. </p>
<p>For inspiration click on the chocolate fondue menu page if this link doesn’t take you directly there. </p>
<p>[The</a> Melting Pot Menu](<a href=“http://www.meltingpot.com/menu.aspx]The”>http://www.meltingpot.com/menu.aspx)</p>
<p>I know, not a chocolate brand, but yummy just thinking about the possibilities. :-)</p>
<p>I melt dark (60% cacao) chocolate chips. Delicious!</p>
<p>Ghirardelli chocolate chips. Like you died and went to heaven. Inject each one (you can buy what you need to do this at the pharmacy) with Grand Marnier to really send things over the top (assuming this is for adults).</p>
<p>Our family favorite is nestles semi-sweet chips–the ones in the yellow package. We melt them in the microwave, dip the berries and put in the fridge. YUM! (and easy too)</p>
<p>I use the Ghirardelli chips too. If you dont want to inject a liqueur (Chambord is good too), you can just add some to the melted chocolate.</p>
<p>I knew I could count on my CC friends for some good answers. After the beating my team took today, I need both chocolate and liquor!</p>
<p>Ghirardelli is fine, but do not use chips, use bars. Chips are formulated to hold together when melted, bars melt more smoothly and are more fluid. Quick tempering it is a good idea. To do this, melt the chocolate over very low heat, stirring, and remove it when it is partially melted and there are still some substantial pieces left. Then stir until those pieces melt and dip immediately.</p>
<p>Yes, and if you decide to do it as fondue? don’t forget the pineapple to dip. I had this a couple of years ago and could not believe how good it is. I think I would have to have this for desert tomorrow night if we weren’t going to Graham Eliot’s</p>
<p>Ghiradelli 60% Bittersweet bars are what I use, too. I’ve also used the white chocolate for a nice contrast.
Chocolate chips have less cocoa butter than bars so that the chips hold their shape; cheaper chocolate bars can have non-chocolate fillers.</p>
<p>Bakers chocolate makes a microwavable tub of chocolate discs for chocolate covered strawberries that melt spectacularly. I have never made a bad batch using bakers.</p>
<p>I like balsamic vinegar & ground pepper on my strawberries but my sister who is more of a chocolate person would say Callebaut is the only one she would consider ( & she is frugal)
[Best</a> Recipe Chocolate Covered Strawberries](<a href=“http://www.best-chocolate-recipes.com/recipe-chocolate-covered-strawberries.html]Best”>http://www.best-chocolate-recipes.com/recipe-chocolate-covered-strawberries.html)</p>
<p>Callebaut is sort of the lowest common denominator of European couvertures. It’s everywhere and it’s okay, but personally I don’t think it is any better than Ghirardelli. (I find it rather bland…) In addition, Callebaut has numerous formulations: some are for dipping and enrobing (more cocoa butter, as midwesterner says), some are much thicker when melted and not as good for the purpose.</p>
<p>BTW, regarding what it says in that link, don’t think you have to buy a dipping tool set to use for strawberries. I own about 15 or 20 professional dipping tools, and I dip strawberries holding them by the leaves. (Dipping truffles or something else that is going to be fully immersed is another matter.)</p>
<p>I use plain ol’ Nestle’s Toll House chips with about a dessert spoonful of Crisco to keep it smooth and shiny. It hardens well.</p>
<p>Consolation, you’ve posted before on chocolate and you really seem to know your stuff. Are you a professional baker / chef? And if you are, and your work involves lots of chocolate, you are hereby my new BFF.</p>
<p>No Guittard fans? Forgot whose taste test favored them. Unfortunately, it means I can no longer go back to Nestle’s Toll House. They are creamier, no off flavors, and too easy to snack on.</p>
<p>This is incredibly pedestrian compared to all the great ideas listed, but when one of the kids wants to make chocolate-covered strawberries, I swing by Costco and get the strawberries and a box of Hershey chocolate bars.
Wash and dry strawberries.
Break up a few chocolate bars, put in a paper cup, melt on low level in microwave until almost melted. Should still be thick and still some small bar shape remaining.
Dip berries into cup; when done, use finger to get remaining chocolate out (can’t waste anything these days.)
Toss paper cup. Wash finger.</p>
<p>Pizzagirl, I’m a chocolatier. I have a small business making truffles and chocolates and other confections.</p>
<p>When you buy chocolate beware of the terms “artificial chocolate or chocolate-flavored” since they are not the real thing and will not behave the same way. Any others will work if you melt them properly. Here is one that works. [Chocolate-Dipped</a> Strawberries Recipe : Ina Garten : Food Network](<a href=“http://www.foodnetwork.com/recipes/ina-garten/chocolate-dipped-strawberries-recipe8/index.html]Chocolate-Dipped”>http://www.foodnetwork.com/recipes/ina-garten/chocolate-dipped-strawberries-recipe8/index.html)</p>
<p>The melting techniques can make all of the difference.</p>
<p>Bonnie - shouldn’t it be lick finger?</p>