To: carlo3b; ecurbh
Hi there carlo! I have a question for you!
Wonder if you have any tips for me on doing chocolate covered strawberries. Rather than using a hardening chocolate and dipping them ahead of time, I would like to be able to have the bowl of strawberries and dip them right before eating them! - I think it is more romantic that way.
Would regular hershey's syrup like I would buy for ice cream be OK for this (warmed up a bit) or is there something better?
562 posted on
09/12/2003 7:59:34 AM PDT by
HairOfTheDog
(11 days to go..... And whither then? I cannot say)
To: HairOfTheDog
Go down to your local Dairy Queen and ask if you can purchase about 10 ozs. of their chocolate cone dip (they may even sell you a whole can...depends on the store owner). Heat it in a double boiler until it's liquid. Keep it at about 120º F. Perfect!!
566 posted on
09/13/2003 1:41:01 PM PDT by
jellybean
(Hillary! has goons EVERYWHERE!!)
To: HairOfTheDog
Wonder if you have any tips for me on doing chocolate covered strawberries. Rather than using a hardening chocolate and dipping them ahead of time, I would like to be able to have the bowl of strawberries and dip them right before eating them! - I think it is more romantic that way.....You little devil, how could I refuse when you put it that way...
HOT CHOCOLATE TIA MARIA FONDUE
Everybody goes off the reservation sometime... and when it's your turn.. what a way to go... sigh
- 8 oz plain chocolate
- 3 tsp instant coffee powder
- 5 fl oz / 2/3 cup double cream
- 3 tbs. Tia Maria
- selection of fresh fruit, to serve
1) Break up chocolate into a fondue pot.
2) Add the coffee and cream and heat gently, stirring all the time, until the chocolate melts.
3) Stir in the Tia Maria, and beat until smooth.
Sever with fruit, yes, like huge romantic strawberries, and cake.
There are any number of beverages to enjoy with this baby, Sauterne, Bristol Cream Sherry, or White Zinfandel and if it is really special.. Champagne, or Bernkasteler Doctor
569 posted on
09/13/2003 2:03:02 PM PDT by
carlo3b
(http://www.CookingWithCarlo.com)
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