Chocolate covered Strawberries

Joined Sep 18, 2010
Up to now I have always used just melted chocolate to make mine:but I hear that I should mix butter or shortening into my chocolate for a better shine.

How do you make yours???
Joined May 5, 2010
I use Callabaut. I add heavy cream and corn syrup to mine.

Depending on the quality of chocolate you use, adding oil or shortening will work as well.
Joined Oct 10, 2005
Don't see the reason to add anything to your chocolate. If you add any liquids or fats, the chocolate will never set up as hard as originally.

When I dip, I leave about 1/8th of the strawb undipped. Chocolate shrinks a bit as it dries (which is why it molds so easy ) the undipped portion of the strawb will prevent cracking. Also the strawb will sweat profusely and immediatley if it is entirely covered in anything.
Joined Sep 18, 2010
All right then, I will only use chocolate then. Never had a problem with mold. At home they were always eaten right away and I only worked at one hotel where I only had to make them  to be given away complimentary along with a bottle of Champagne to a few special guests
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