"Dripping Strawberry" Sticker by Chickyzee17 Redbubble

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Use a large skillet with about 2 inches of water in it and place it on a burner. Place a tempered glass bowl with your chopped chocolate (I found that 8oz made about 15 strawberries) in the skillet and then bring the water to a simmer. It's ok to let the bowl touch the bottom of the skillet. Turn off the burner as the water starts to simmer.

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This strawberry cake filling is the best strawberry filling for cakes and desserts.Unlike strawberry coulis or strawberry sauce, which tends to be thinner and drizzled over desserts like cheesecake, pancakes, and ice cream, this strawberry dessert filling is perfectly thick and sturdy, making it a perfect filling for a layer cake, cupcakes, or sandwich cookies like macarons.

"Dripping Strawberry" Sticker by Chickyzee17 Redbubble

Step 3. Dip strawberries (by stem or leaves) or snacks into melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheets. If you are using sprinkles or nuts, sprinkle them on when the chocolate is still wet. Refrigerate for 15 minutes or until set.

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4 oz cream cheese, softened (from 8-oz package) ; 2 containers (6 oz each) Yoplait® Original strawberry yogurt ; 1/4 cup powdered sugar ; 3/4 teaspoon vanilla ; 1/4 cup chopped strawberries ; Dippers, such as fresh whole strawberries, grapes, cut-up melon, blueberries, cookies, graham crackers, as desired

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Let the excess chocolate drip off of the strawberry and lightly tap it against the bowl then place it onto a parchment-lined pan. Continue until you have dipped all of the strawberries. Finish and serve. Let the covered strawberries chill for a few minutes in the refrigerator, then enjoy! Rinse the strawberries.

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Want to impress your sweetheart with the perfect chocolate covered strawberries? It's not hard - but a little preparation will ensure that your berries come.

Dripping Strawberry 07.02.2009 Explore Jonathan Schoonhove… Flickr

Directions. Wash strawberries and gently pat until completely dry. In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off.

Chocolate Dripping On Strawberries. Royalty Free Stock Images Image

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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Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. 3. Holding strawberry at top, dip bottom two-thirds of each berry into milk chocolate mixture; shake gently to remove excess.

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Fill a saucepan with 2" of water and bring it to a boil. Reduce the heat to a low simmer. Place a heatproof bowl on top of the simmering water. The water should not be touching the bowl. Add the chocolate you want to melt to the bowl. This is called a double boiler, water bath, or a bain-marie.

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Carefully dip one side in the melted chocolate, roll it a little to the right, then roll it a little to the left. Lift the strawberry, and dip the backside in the chocolate. Lift the strawberry completely out of the melted chocolate, and let the excess drip off by gently wiggling it back and forth above the bowl. Place back onto the wax paper.

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Poke a skewer into the leafy end of the strawberry. Dip the berry into the chocolate, gently twirling it until 1/2 to 3/4 of the berry is evenly coated. Hold the strawberry over the pot to let any excess chocolate drip off, and then gently push the skewer down into the block of florist's foam to let the chocolate set.

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In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes. Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth.

Strawberry Half Covered By Liquid Chocolate Dripping. Royalty Free

Drip the Sides of the Cake. Use the spoon to continue adding a bit of glaze around the top edge of the cake. For the most control, make 2 to 3 drips at a time. Use the tip of the spoon to gently nudge glaze into the perfect drips. Add Glaze to the Top. Pour the chocolate glaze onto the center of the top of the cake.

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Line a baking sheet with wax paper, parchment paper or a silicone baking mat. Hold the strawberry by the stem and dip into the chocolate. Then gently scrape the excess chocolate off the bottom of the strawberry, using the lip of the bowl. Place on the lined tray.

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Prepare a piece of styrofoam to hold the pops, by punching 24 holes in it with one of the sticks. Using a double boiler, slowly melt the chocolate over low heat. (Or use the microwave method - Microwave in 30 second increments, stirring in between, until melted.) Dip the strawberries in the chocolate, coating down to the stick.