Chocolatier Helen Staines
Decadence Chocolates
Edible gold leaf flakes add a luxe touch to this romantic classic.
Ingredients
1 pkg large strawberries
2 cups dark chocolate
2 cups white chocolate
1/4 cup plain cocoa butter
10 drops coloured cocoa butter
24 wood skewers
Polystyrene foam
Saran wrap
Method
- Cut skewers to approximately 3 1/2” in length. Stick into saran wrapped polystyrene foam at 2” intervals. Cut stem off each strawberry to leave a flat base. Skewer top of strawberry to keep flat base on top.
- In three separate microwaveable bowls (dark chocolate for base colour, two white chocolate for accent colours), break all chocolate into small, evenly sized pieces.
- Add 1 Tbsp + 1 tsp of plain cocoa butter to each chocolate bowl to increase fluidity.
- Temper each bowl of chocolate in microwave, bringing the dark chocolate to 32°C and the white chocolate to 29°C.
- Separate white chocolate into 2 bowls. Tint one bowl with desired coloured cocoa butter.
- Pour 3 different chocolates into disposable piping bags (or Ziploc bags with ends cut for small hole to pipe chocolate through).
- Pipe dark chocolate over each strawberry so it runs down the sides and drips onto saran wrap. Repeat with the other 2 chocolate colours.
- Allow chocolate to set. Remove strawberries from the skewers and sit on a flat base. Decorate the hole left by the skewer with a drop of chocolate, or add edible gold leaf with tip of a knife.
Yield 20 strawberries