I’ve never been one to go overboard on Valentine’s Day, so fancy dinner reservations and expensive gifts are out for me. That’s why when I recently spotted chocolate-dipped strawberries on Pinterest (speaking of which, did you know the SacFoodies are on Pinterest?), I was inspired (and hungry).
The Pinterest photo led me to a super simple recipe from King Arthur Flour, and this may be something I’ll have to whip up for that special someone today. Sure, I could pick these up at a local bakery, but today is about doing something special, with a little personal touch.
I may have to add these to a couple glasses of champagne for added romance!
1 quart fresh strawberries with pretty stems
1 piece of parchment paper, foil or waxed paper
1-1/3 to 1-1/2 cups semisweet or dark chocolate
Wash, drain and dry strawberries thoroughly. Make sure they’re at room temperature. Arrange in a single layer on the parchment paper, foil or waxed paper and place on a baking sheet.
Put the chocolate in a microwave-safe bowl and heat for about 1 minute until it looks soft and shiny. Use a spoon to stir the chocolate until it’s melted and smooth.
Grasp a strawberry by its stem, and swirl it in the chocolate. Be sure to coat all sides. Lift the berry straight up, and allow any excess chocolate to drain back into the bowl. Place on the paper or foil. Repeat with the remaining berries, spacing them so they don’t touch.
Place the strawberries in the refrigerator very briefly, just until the chocolate is set and morphs from shiny to satiny, or about 20 minutes. Remove them from the refrigerator, and let them harden completely at room temperature. These are best served the same day they’re made.
Photo and recipe courtesy of King Arthur Flour.
What are your Valentine’s Day plans?