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Bring to a boil over medium-high heat. Reduce heat and allow to simmer until syrup thickens (about 10 minutes). Pour syrup into a blender and blend on high until it's smooth. Allow syrup to cool in the refrigerator for several hours. When you're ready to make the strawberry milk, add approximately 4 tablespoons of syrup to 8 ounces of ice-cold.

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Ready a piece of parchment paper, foil, or waxed paper large enough to hold the berries in a single layer. Place the paper on a baking sheet. Put the chocolate in a microwave-safe bowl, and heat it for about 1 minute, just till it looks soft and shiny. Use a spoon to stir the chocolate till it's melted and smooth.

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2. Line a baking sheet with parchment or waxed paper. Use a large enough pan to allow an inch or two of space between the strawberries. If you plan on coating dipped strawberries with finely chopped nuts, sprinkles, coconut flakes, crushed candy, etc., prep those ingredients now and put them in bowls. 3.

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Step 1. Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.) Step 2. Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat.

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Ingredients. Deselect All. 8 ounces milk. 2 tablespoons strawberry syrup, or to taste. 2 tablespoons chocolate syrup, or to taste. Fresh strawberry, for garnish. Add to Shopping List. View.

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Instructions. Line a tray with baking paper (parchment paper). Place chocolate in a microwave proof bowl. Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.

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Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture. Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.

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Combine the milk chocolate, semisweet chocolate, and a pinch of salt in a heat-resistant bowl. Stir to melt over a saucepan of simmering water, or microwave for 10-second bursts, stirring after each burst. Melt the white chocolate as well, in a separate dish. Dip the Strawberries. Pick up one strawberry at a time by the leaves and/or stem.

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Assemble your parchment lined baking sheet, melted chocolate, and chopped nuts, if using. Dip the strawberries one by one into the melted chocolate, coating them 1/2 to 3/4 of the way up. Lift and twist the strawberry as you pull it out of the chocolate, letting the excess drip back into the bowl.

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For many of us, our childhood milk came in three distinct flavors: Regular, chocolate, and strawberry. That pink carton or bottle was usually nestled with the other two flavors in a Neapolitan.

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Optionally decorate: To finish with a chocolate drizzle (optional): Melt (1/2 cup) 2 oz. chocolate chips (dark, milk or white) with 3/4 tsp coconut oil as directed in step 2 or 3 above. Transfer melted chocolate to a small resealable bag, seal bag and cut a tiny corner from one point.

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After all of the strawberries are dipped, place into the refrigerator to chill and harden for 10 minutes. Once the chocolate has set, melt the white chocolate the same way you melted the milk chocolate chips. Pour the melted white chocolate into a small resealable plastic bag. Cut a tiny hole in one corner of the bag.

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Then transfer it to a food processor or blender and puree until smooth. Strain the strawberry puree through a fine-mesh sieve lined with cheesecloth, pressing out as much liquid as possible. Discard the seeds. Divide the strawberry sauce between two glasses and top each glass with 1¼ cups of milk. Stir to incorporate.

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Combine the strawberries, sugar, and water in a small saucepan. Bring the mixture to a boil, then reduce to a simmer. Cook for 10-12 minutes until slightly thickened. Pour the syrup through a fine mesh strainer, pressing the solids with a spoon to extract all the syrup. Chill the syrup for at least 2 hours.

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Cocoa makes the most chocolaty of chocolate milk, the strawberries and a lovely fresh flavor twist and a touch of maple syrup boosts the natural sweetness. You can use honey if you prefer instead of male syrup. Both boost the yum factor! This drink is far thinner than a smoothie or shake.

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Gently turn the strawberry to allow excess chocolate to drip off. Top the strawberries: If you are using optional toppings, roll the chocolate covered berry in the topping before placing them on the parchment paper-lined pan. Set at room temperature: Let the strawberries set at room temperature until firm, about 15-30 minutes.