On Mothers Day I attempted to make White Chocolate dipped strawberries & failed miserably. I'd never worked with white chocolate before & quickly discovered that it doesn't behave the same way that regular chocolate does.
When I make the peanutbutter cups, I melt the chocolate & then take it to the dining room table where I fill the cups. This cannot be done with white chocolate apparently. The minute I took it off of the burner, it solidified & would not melt again. I tried to microwave it & it still wouldn't melt again. It just burned & filled the house with a disgusting smell.
So in order to salvage the project, I just dipped them into regular chocolate & then melted a new batch of white chocolate & drizzled it over the berries. And that worked out just fine.
However, I was undaunted & wanted to try the white chocolate dipped experiment again. So this weekend, I did it.
Here's what I learned:
Melt the white chocolate in a double boiler.
While the white chocolate is still on the stove, dip the strawberries in & give them a good twist or two to make sure they're totally coated.
Once they're coated, place on wax paper & put them in the fridge.
Once they've cooled & completely solidified, drizzle melted chocolate over the top.
Like the peanutbutter cups, they're pretty easy & make a good impression. And my mom loved them!
1 comment:
What beauties!
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