Chocolate Dipped Strawberries!!

#chocolate #strawberries
Chocolate Dipped Strawberries
Makes 20
Ingredients:
20 strawberries, room temperature
360g white baking chocolate or chocolate melts
pink oil food colouring
purple oil food colouring
pink sugar sprinkles
purple sugar sprinkles
Method:
1. Wash room temperature strawberries
2. Use paper towel to thoroughly dry the strawberries. Set aside
3. Insert a tooth pick next to the centre of each strawberry avoiding the stem. Also be careful not to push the tooth pick through the other end of the strawberry
4. Add 180g white chocolate to a heat proof bowl. Place the bowl in microwave for 30 seconds. Mix with a spoon. Place the bowl back in the microwave for 10 seconds and mix again with spoon. Continue this in 10 second intervals mixing after each time. Stop when the chocolate is fully melted to avoid burning the chocolate
5. Add a few drops of pink oil colouring to the chocolate & mix in. Keep adding colour until you’ve reached the desired shade. Transfer your chocolate to a smaller deeper bowl
6. Prepare some parchment paper where you will be placing the strawberries to rest
7. Dip one strawberry at a time into the melted chocolate holding the strawberry by the leaves & tooth pick together. If you have a candy thermometer try having the chocolate between 25 - 29C. Wait until the excess chocolate stops dripping then wipe the back of the strawberry onto the bowl
8. Place the strawberry onto the prepared parchment paper
9. Use a spoon to cover the strawberry in sugar sprinkles. Work quickly so the chocolate doesn’t set
10. When 1/2 of you strawberries are covered in pink it’s time to start on the next colour
11. Add 180g white chocolate to a heat proof bowl. Place the bowl in microwave for 30 seconds. Mix with a spoon. Place the bowl back in the microwave for 10 seconds and mix again with spoon. Continue this in 10 second intervals mixing after each time. Stop when the chocolate is fully melted to avoid burning the chocolate
12. Add a few drops of purple oil colouring to the chocolate & mix in. Keep adding colour until you’ve reached the desired shade. I used pink in my purple also. Transfer your chocolate to a smaller deeper bowl
13. Dip one strawberry at a time into the melted chocolate holding the strawberry by the leaves & tooth pick together. If you have a candy thermometer try having the chocolate between 25 - 29C. Wait until the excess chocolate stops dripping then wipe the back of the strawberry onto the bowl
14. Place the strawberry onto parchment paper & cover in purple sugar sprinkles
15. Once the chocolate is set on the strawberries they are ready to eat!
These are best made as close to the serving time as possible because the leaves will start to wilt
Enjoy!