May 022013
 
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Rosewater Chocolate Covered Strawberries

 

 


Strawberry season is from May to August, and while this lovely fruit is delicious without any embellishment at the height of its season, it’s nice to dress it up for a special occasion. I decided to try to liven up my latest purchase of strawberries and make something festive. I prepared a batch of Rosewater Chocolate Covered Strawberries and they turned out beautifully!

 

You can use any type of good quality chocolate (dark, milk or white) – just remember that chocolate with 65% or higher cocoa content has antioxidant benefits. Rosewater is used extensively in Middle Eastern cooking to give a slight rose-perfumed taste to food (think of Turkish Delight). However, you certainly don’t need to use Rosewater if you don’t like it or don’t have it. Adding rosewater to the chocolate gives a very subtle essence, not overpowering.

 

To continue with the Eastern theme, I dipped the chocolate-covered strawberries in either coconut, toasted sesame seeds, or crushed pistachios. This is a great one to do with the kids!

 

 

ROSEWATER CHOCOLATE COVERED STRAWBERRIES 

 

 

Ingredients:

100g/4oz good quality chocolate (dark, milk or white – above 65% cocoa content is healthier)

200g/1lb fresh strawberries

1&1/2 Tbsp rosewater (optional)

Finely crushed pistachios or almonds, toasted sesame seeds, coconut flakes (or anything else which is finely crushed)

 

 

Directions:

  1. Set out 3 bowls, each filled with one of your different toppings (pistachios/almonds, sesame seeds, coconut).
  2. Set out a tray or plate with parchment or wax paper on it and keep it to the side – this is where you will place your dipped strawberries. (Make sure it will fit in your refrigerator!)
  3. You will need to melt your chocolate, so the first thing you should do is to break the chocolate into small pieces. You can either melt it in a bain-marie or in a microwave (directions for both are below).
  4. Bain-marie: Set a pot with water (about 1/4 full) on the stove to boil. once the water has boiled, reduce the heat to a simmer and place a stainless steel or strong ceramic/glass bowl on top of the pot (the bowl should fit on top without touching the water underneath). Place the chocolate pieces in the bowl – it will start melting quite quickly. Stir the chocolate gently so that it melts evenly. When it is 3/4 melted, remove the pot from the heat, and keep stirring the chocolate until it is complete melted.
  5. Microwave: Place the chocolate pieces in a ceramic/glass microwave-proof bowl (not stainless steel). Microwave on high for 20 seconds at a time, stirring and checking how much has melted as you go along.
  6. (If you are not adding rosewater to your chocolate, you can skip this step). Add 1&1/2 Tbsp of rosewater to the melted chocolate and start stirring vigorously. It may look like your chocolate is splitting, but just keep stirring and in about 30 seconds the chocolate mixture will become smooth again and slightly thick.
  7. Now, you simply dip your strawberry 1/2 to 3/4 in chocolate and then dip it immediately in one of your toppings.
  8. Place the strawberries on the parchment-lined tray as you complete each one.
  9. Place the tray in the refrigerator for at least one hour to set.
  10. Remove from the refrigerator for 5-10 minutes before serving to take the chill off, and serve.
Dipped Strawberry and Thumb
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