I was shopping at ALDI for my daughter’s birthday celebration and I happened upon these gigantic strawberries! These berries are obviously not organic. ha! They’ve probably been injected with a growth hormone of some kind. If you are like me, you’ve tried to make chocolate-covered strawberries, only to have the chocolate seize up, the chocolate slide off, or the chocolate never harden.
All these things have all happened to me until I figured out the secrets to making these perfectly simple little beauties. Though they couldn’t be easier to make, they seem super special. I count these as health food since there is a berry underneath all that chocolate. 😉
THE SECRET(s) TO MAKING THE PERFECT chocolate-covered strawberries:
- Wash the berries in water/white vinegar mixture.
- Rinse off.
- DRY COMPLETELY. Seriously, people, you can’t, mustn’t, absolutely, positively cannot skip this step. 🙂 Use paper towels and dry every part of the strawberry, even the green stem.
- Line a baking sheet with wax paper to place your coated berries on.
- I used 1/2 container of Almond Bark for this tray of berries. (The Almond Bark was just a generic brand from Aldi. Still delicious!)
- Put the almond bark cubes in a glass bowl and melt in microwave. Since every microwave is different, melt in one minute intervals and mixing with a spatula after each minute. The almond bark will stay in cubes, even if it is completely melted, so make sure you try mixing each time. If you overcook the bark, it will seize up just like regular chocolate.
- Once melted and smooth, dip each berry into the mixture, making sure to cover all the way around to the same point on the berry.
- Set on the wax paper and continue until all the berries are covered.
- Place baking sheet with berries briefly in the freezer (to set the bark) while you melt the dark chocolate. (I used bittersweet chocolate by Ghirardelli.)
- Melt about 1/2 chocolate in a small glass container. Again, microwave carefully at 30 second intervals, stirring each time, until you can stir the chocolate to perfect smoothness.
- Normally, I use a fork, but this time for some reason I used a spoon and it globbed a little. 🙂 Oh, well! A little extra chocolate never killed anybody! But, for pretty’s sake, use a fork and drizzle over almond bark covered strawberries.
- Again, place in the freezer for 3 minutes to allow the chocolate to harden.
- Store in refrigerator. Allow to come to room temperature to serve.
Enjoy this healthy treat! 😉
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