It's not Valentine's Day without a platter of chocolate-covered strawberries. That's a fact.
The classic sweet treat is a staple of the February love day and though it may seem simple enough to pop by your local grocery store to pick up a few varieties of the classic treat, there's something extra-special about a homemade batch that your sweetie is sure to love.
That's why we caught up with Jacques Torres (a.k.a. "Mr. Chocolate") to get the details on how you can recreate the perfect chocolate-covered strawberry, right at home.
Follow these step-by-step instructions and get your chocolate on:
Place a saucepan half filled with water over medium heat and cover with heat proof mixing bowl large enough to snugly rest on the rim of the saucepan.
Use chocolate chopper to chop the chocolate blocks into small pieces.
Place about two-thirds of the chopped chocolate into the bowl. Use a rubber spatula to stir occasionally until the chocolate reaches about 100°F.
Carefully remove the bowl from the pan. Stir in the remaining one-thirds chocolate. As the chocolate cools to a temperature of about 83°F to 84°F, you will see the chocolate start to crystalize (harden) around the outside edge of the bowl.
Use the rubber spatula to stir the crystallized chocolate into the melted chocolate. Being careful not to overheat it, place bowl of melted chocolate over simmering water until the chocolate reaches the ideal working temperature of 88°F to 90°F.
If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator. Now you are ready to use the tempered chocolate.
Take the strawberry and hold it by the leaves, dipping into the chocolate and twisting to cover the entire berry. Place the whole berry on wax paper and leave to set.