Chocolate "carrot" strawberries are sweeter than the real thing
Everyone loves chocolate-dipped strawberries, but they'll really go crazy for these strawberries that look like fat little spring carrots.
These chocolate-dipped "carrot" strawberries are a great conversation starter. Like all chocolate strawberries, they're rich and chocolaty with a juicy, tangy sweetness from the berry.
But the flavor is such a surprise, because they look so much like little carrots. Even when you know you're eating a chocolate strawberry, you're always pleasantly startled by the first bite.
To make these mini desserts, start by threading each strawberry onto a shish kebab skewer. This gives you something to hold onto without the risk of pulling off the leaves. Try to choose strawberries with a long, pointy shape and nice green tops.
Melt some white chocolate, and stir in orange food coloring (or two parts yellow to one part red). I use Wilton Icing Color. Hold the leaves of the berry up around the stick so they're out of the way, and use a toothpick to paint the orange chocolate onto the top of the berry, around the base of the leaves. This will cover the part of the berry that might not get dipped.
Now carefully grip the leaves around the stick as you dip the berry into the melted chocolate. Twirl it slowly as you pull it out.
Place the berry onto parchment paper to let the chocolate set. Once all your berries have been dipped, pour the remaining chocolate into a disposable decorating bag. Use scissors to snip off the very tip of the bag, and pipe a triangular squiggle on each berry.
Keep the berries at room temperature, preferably in an airtight container, until you're ready to serve them. They're best eaten within 24 hours.
Chocolate-covered "carrot" strawberries recipe
Ingredients and supplies:
- 12 strawberries
- 8 ounces white baking chocolate
- Orange icing color (or two parts yellow to one part red)
- 12 shish kebab sticks
- 1 toothpick
- Candy decorating bag
- Stick each strawberry onto a shish kebab stick.
- Break up the white chocolate, and melt it in a microwave-safe bowl. A deep, narrow bowl works best for dipping. Heat it in 30-second increments, stirring between. Stir in enough icing color to get a nice bright orange.
- Hold the strawberry leaves out of the way, and use a toothpick to carefully paint orange chocolate at the top of the strawberry, around the base of the leaves.
- Now carefully grip the leaves and the skewer, and dip the berry into the chocolate, avoiding the leaves but covering the whole berry. Pull it out carefully, twirling slowly as you go.
- Place the strawberry on a sheet of parchment paper, and repeat with the remaining berries.
- Once all your berries are covered, pour the remaining chocolate into a decorating bag, and snip the very tip off. Draw a triangular squiggle on each berry.
- Store the chocolate "carrot" strawberries at room temperature, and eat them within 24 hours.