The weeks leading up to Valentine's Day weekend were hectic. I was consumed with data processing, making seemingly unending edits to my dissertation chapter and trying to meet the stressful demands of being a study coordinator. To make matters worse, Mac became very ill and was hospitalized for a few days (Thankfully, he has since recovered from his ulcerated tongue and is now busy putting on the weight he lost during his illness).
Needless to say, I was in desperate need of some R&R.
I was excited to celebrate our first post-marriage Valentine's Day with the traditional "flowers and chocolate followed by dinner." But my lovely husband had something else up his sleeve! He surprised me with the absolute perfect gift that combined two of my great loves (aside from him, of course!), cooking and chocolate--a cooking class at the famous Sur La Table!
We spent two hours making and over dosing on white chocolate barks, truffles, fudge and chocolate-dipped strawberries. It was a great antidote to a stressful few weeks.The latter recipe was my absolute favorite and I wanted to share it with all of you. Enjoy!
Marbled Chocolate-Dipped Strawberries
recipe courtesy of Sur La Table
Ingredients:
2 pints large strawberries,
with stems
8 ounces good quality bittersweet or semisweet chocolate,
finely chopped
16 ounces good quality white chocolate,
finely chopped
Directions:
Rinse strawberries and drain well in a colander. Pat strawberries dry with paper towels. Strawberries must be completely dry to ensure that the chocolate will adhere to their surface. Set aside.
Place a rimmed baking sheet lined with parchment paper next to stove top.
Place 2 inches or water in a medium saucepan and heat over medium heat until water simmers. Place the bittersweet chocolate and white chocolate in separate large heatproof bowls. Reduce heat to low and place the bowl containing the bittersweet chocolate over the simmering water. When chocolate has melted, remove from heat and stir with a silicone spatula until smooth. Place the bowl containing the white chocolate over the simmering water. When chocolate has melted, stir with a clean silicone spatula until smooth.
Holding by the stem, gently drag a strawberry in one direction through the chocolate mixture to coat one side. Flip the strawberry over and drag it in the opposite direction across the chocolate mixture.
Allow excess chocolate to drip off the strawberry and place it carefully on the parchment-lined baking sheet. Using an offset spatula
<<I used a fork and it worked fine>>, drizzle thick lines of melted bittersweet chocolate across the surface of the melted white chocolate. If either chocolate cools too much, place it over the simmering water to melt again.
Repeat process with remaining berries. Once all strawberries are coated, place the baking sheet in the refrigerator until chocolate sets, about 5 to 10 minutes
<<I enjoy eating them before the chocolate sets. The warm chocolate has a richness that is missing when it cools>>. Serve immediately.
Enjoy!
Till next time, To Life!
