Forth of July! I love the Forth of July and all the great food that come with it!
My daughter, Mackenzie, came over today and showed me this fantastic blog site: http://bakingbites.com
Talk about scrumptious recipes. We made Balsamic Vinegar Fudge Cookies…which of course will be another post for another day. But I saw these Red, White and Blue Chocolate Dipped Strawberries and thought they would be so much fun to make with my grandson Cohen.
I think you might like these too!
Happy 4th of July my blogger friends!
When you stick to a holiday’s “theme” colors – red and green for Christmas, pink and red for Valentine’s Day – it makes it much easier to come up with treats to make in celebration. These Red, White and Blue Chocolate Dipped Strawberries incorporate both the colors of the 4th of July holiday and fresh, in-season strawberries. They look extremely patriotic, as far as strawberries go, and taste like summer.
Just like any other chocolate-dipped strawberries, the method for making these is very easy. There is only one additional step: dip the tips of the strawberries into some blue sprinkles or blue sanding sugar once they have been dipped into the chocolate. Blue sprinkles or jimmies have a bold color to them and look cute on the strawberries, but blue sanding sugar, which I used for the strawberries here, gives the berries a little bit of a sparkle. The color of the sprinkles will not stand out well on milk or dark chocolate, and you won’t get the same visual effect as you do with white chocolate. That said, if you really want to incorporate milk or dark chocolate, just double dip the berries first into the chocolate of your choice, let that layer set up, and continue on with the white chocolate and sprinkles.
Store the berries in the refrigerator until you’re ready to eat them, as white chocolate is a little more heat-sensitive than other chocolates. The berries are best within a day or two of being made.
Red, White and Blue Chocolate Dipped Strawberries
1 pint fresh strawberries (approx 12 oz)
4-oz white
Blue sanding sugar or sprinkles
Line a baking sheet or cutting board with wax paper or parchment paper.
Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper.
Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up.
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