The best way to store chocolate covered strawberries, plus a recipe
Somewhere along the way, Edible Arrangements got a bad rap. Is it impersonal? I suppose. But is an enriched arrangement of melon wedges, Chocolate Covered Strawberries, and fresh pineapple formed into the shape of delicious and succulent flowers? Absoutely. However, homemade chocolate covered strawberries are both personal and delicious. Give me a dozen for Valentine’s Day plus a diamond ring from Tiffany’s for each of my fingers like I won the last 10 Super Bowls and I will be a happy camper.
Food52’s Recipes Resident Caroline Gelen Has Already Won Valentine’s Day With Her Making Technique Marbled Chocolate Covered Strawberries. If you also decide to make these marble masterpieces, good technique is nothing without proper storage. So what’s the best way to store chocolate covered strawberries? Before doing anything (chocolate wafer nibbling included), stick a baking sheet in the freezer. The metal tray will become glazed allowing the hot chocolate to firm up quickly as soon as you place the dipped berries on it. But let’s not rush. Once the tray is in the freezer, you can start washing and preparing the strawberries and melting the dark and white chocolates. And with the magic of television. . . the prep work is done! It’s time to remove the tray from the freezer (wear an oven mitt so your fingers don’t stick to the metal).
Then line the baking sheet with wax paper Where parchment (waxed paper has a more non-stick surface which is best, but parchment will do in a pinch). Lay the chocolate-dipped strawberries on top of the lined platter, leaving a little space between each berry. Once the tray is filled, place it in the fridge for about an hour to allow the chocolate to harden completely. As soon as the berries are fixed, wrap them in plastic wrap and leave the strawberries at room temperature for up to 24 hours, after which you can arrange them in a bouquet for your beloved. (Or eat them yourself, I’m not judging.)
How long do chocolate covered strawberries last, anyway? If you plan to store them for at least 48 hours, put them in the fridge, but do so with caution. The refrigerator will create additional humidity, making the berries appear to “sweat”. Not cute. Again, I’ll turn to reliable edible arrangements for how to tackle this new challenge: “You don’t want to store the berries in an airtight container, as that will lead to rotting and mold at a much faster rate than if the strawberries are lightly covered.” Instead, EA (I have to give my crush a nickname, right?) recommends keeping the berries on the leaf tray but wrapping them in plastic wrap or foil. aluminium, which will increase airflow and prevent said condensation.
Better yet, place a paper towel or two dusted with baking soda in the bottom of the container, which will absorb even more excess moisture. Lay the wax or parchment paper on top, followed by the berries, then wrap the entire tray with plastic wrap. “When you refrigerate your chocolate-covered strawberries, they won’t taste as fresh or flavorful as keeping them at room temperature. But, of course, you’ll get more longevity out of them,” says Edible arrangements on their website. A simple edible bouquet filled with chocolate covered strawberries has always been and always will be there for me and that’s the best valentine’s day gift of all. But I will also take ten small blue boxes.
- 1 pound large ripe strawberries, at room temperature
- 6 ounces (170 grams) dark or semi-sweet chocolate, chopped (1 cup)
- 1 teaspoon refined coconut oil (optional)
- 2 ounces (56 grams) white chocolate, chopped (1/3 cup)
- Place a baking sheet in the freezer.
- Lay a clean towel on a work surface. Wash the strawberries thoroughly with tap water at room temperature, then throw them on the towel. Move them gently to dry them. Now use another kitchen towel or paper towel to pick up each strawberry and make sure no water or moisture remains. Transfer the dried strawberries to a dry kitchen towel.
- Place about three-quarters of the chocolate in a cup or large cylindrical dish. Melt for 60 to 75 seconds in the microwave, stirring every 30 seconds. (You can also do this in a double boiler.) Once melted, stir in remaining chocolate and 1 teaspoon coconut oil (if using). In a separate dish, melt the white chocolate using the same method (but no oil needed here).
- Take the baking sheet out of the freezer and line it with parchment paper.
- Dry each strawberry one last time. Drizzle a quarter of the melted white chocolate over the dark or semi-sweet chocolate, then use a skewer or chopstick to swirl lightly, not too much! You want the colors to stay separate. Grasp the strawberry by the leaves (or poke the stem with a skewer or chopstick), then slide and roll it over the surface of the chocolate; this shallow horizontal dip gives a mottled pattern, as opposed to a deep vertical dip, which mixes the colors too much. Hold the strawberry over the cup and shake off the excess chocolate. Place the chocolate-covered strawberry on the parchment-lined baking sheet. Repeat until no white chocolate remains, then add more white chocolate and repeat. (If desired, you can pour the remaining chocolate over the strawberries.)
- Refrigerate for at least 20 minutes or up to 1 day before serving. If refrigerating for more than an hour, transfer to an airtight container.