Tim Fonseca, Executive Pastry Chef at the Four Seasons Hotel in Boston, has a Chocolate Covered Strawberries Recipe for just about every occasion.
Q. Who invented chocolate covered strawberries?
A. The first chocolate covered strawberries recipe was originally invented by Lorraine Lorusso. She introduced chocolate covered strawberries in the 1960s. It was at a store called Stop n Shop located in Chicago, Illinois.
Here’s a Pastry Channel-edited excerpt from AskWiki Professional. It features a chocolate covered strawberries recipe similar to one of Tim’s recipes. So let’s work with this chocolate covered strawberries recipe. It’s easy and fast. You’ll need fresh juicy strawberries, chocolate chips and 2 spoons of vegetable oil. Examine all of the strawberries and make sure none of them are damaged. Wash them with soapy water. Then use a strainer to rinse with cold water. Use paper towels and put your clean strawberries on them to absorb the excess water. Let your strawberries dry for a while. Now start making your chocolate icing. You’ll need a double boiler to do that. Use a little pot and pour about an inch of water inside of it. Then simmer the water. You do not want to boil the water. Just simmer. As soon as you see those little bubbles you know you’re ready to start. Then take a small bowl and put it over the top of the pot in the water. Put your chocolate chips into that bowl. Then add the vegetable oil. Flavorless vegetable oil makes the finish coat really smooth and shiny. Then stir the chocolate with a spoon for 5-7 minutes until it’s melted and smooth. It needs to melt slowly. Then remove from heat and stir more. Put out a large flat plate and cover the plate with parchment paper.
Hold each strawberry by the green top and dip it into the chocolate. Make sure the strawberries are three-quarters covered. That’s so that you’ll be able to see the top of the strawberry. And so you won’t stain your hands with chocolate when you eat it. Put each of the strawberries on the plate covered with parchment paper. And do the same with the rest of them. Cool at room temperature for 10 minutes and then put strawberries in the fridge for about 15 minutes. Once they are done, you can take the finished chocolate covered strawberries off of the parchment paper and relocate to another flat plate. Voila!
The Pastry Channel features great recipes and desserts, like this chocolate covered strawberries recipe, by Tim Fonseca and friends. Tim is the Executive Pastry Chef at the Four Seasons Hotel in Boston. At The Pastry Channel, Tim demonstrates how to make exquisite pastry and sweet delights in your own kitchen. Tim Fonseca has appeared on TV and in major newspapers, magazines and books and consistently creates some of the best award-winning desserts on the planet.