Archive: Arts & Entertainment

Sweet TalkWelcome cupid!…in just over weeks that is!.  As a child I remember thinking that I just couldn’t wait to make Valentine cards.  I surrounded myself with cake doilies, red and pink construction paper, stickers, scissors and glue; I was armed and dangerous!  Each year I tried to top the previous year’s cards.

A little later in life I became entranced by antique Valentine’s -- I just adored their iconic images, and delicateness.  Today as an adult, and  Pastry Chef/artist, I try to top the previous year’s valentine chocolates and treats.  The question I am most frequently asked is: 'how do I melt chocolate to dip strawberries?' to which I reply 'that’s an excellent question!'  One I take great joy in answering.  Not because I like to spout on about the chemical reaction of the sugar crystal alignment, or why the temperature is so important, or what tempering is, but because I like to simplify things for people, and  make their Valentine’s day special too! There is nothing yummier on Valentine’s day than a jumbo chocolate dipped strawberry… okay strawberries! Who am I fooling?  No one can eat one… they are the Dorito of sweets, and let’s face it, they deserve a category all their own.

So! First I will give it to you straight.  But if you are interested in tempering (a fancy word for manipulating chocolate in order to align the chocolate crystals) you can read about it in next week’s column!

For home purposes and as a simple fun activity for you and your children, I am going to dispense with the tempering all together, since I realize that all most of you really want is a strawberry that looks glistening, shiny and full of chocolate flavor.

Step 1: Go to Tops or Wegman’s.  Head over to the bulk foods section.  Look for chocolate tablets that look like a flattened disc which are slightly larger than the size of a nickel.  They come in dark, milk or white chocolate.  Sometimes you can also find large bags, ready for purchase, and consequently, small bags in various colors.  Grab a small pink and red one, and get about one pound of chocolate in your favorite flavor… you can always go back for more!

Step 2: Gather together the following equipment: a medium eight cup sauce pot, two small to medium sized bowls.  (One which will fit inside the saucepot).  Pyrex works best and conducts heat slowly. A four cup Pyrex measuring cup will work too.  If you don’t have the Pyrex, you may use a small stainless steel bowl.  Ideally, if you can fit the bowl so that it’s top lip rests on the top lip of the saucepot, that’s perfect! You will also need: a flexible rubber scraper, a pot holder, some wax paper (or parchment paper)  two small cookie sheets or sheet pans, some wooden grilling skewers with sharp points, a small spoon and some paper towels.

Step 3: Fill the saucepot with about 2 cups of water and slowly bring to a simmer  (NOT a boil),meanwhile, submerge  the strawberries in a large bowl of cold water, stirring them around a bit to remove any dirt. Remove the berries with a slotted spoon and place in another bowl .  Dump out the dirty water and rinse the bowl and repeat this process one more time. Place the berries on a paper towel covered sheet pan, and then hand blot each berry carefully until they are completely dry. Go back to the stove and remove the pot from the heat.  Place the bowl or Pyrex cup inside the pot of water-this will act as a double boiler, also called a baine marie.The water should come up the side of the pyrex cup about 1/3 of the way. If you use a stainless steel bowl on top of the saucepot, the water level isn’t as important, just don’t let the water run dry!  Fill the bowl or cup with the chocolate of your choice about halfway.  Begin stirring the chocolate with the small rubber scraper or a spoon as it melts. You may put the pot back on the stove, but keep the flame at it ’s lowest setting.  Continue stirring until the chocolate is smooth and no lumps remain. Remove the whole double boiler from the heat and place it on your counter on top of a thick kitchen towel.

Step 4: Take one berry and place a skewer into the top middle part of the green stem, very gently, in about ¼ inch. Dip the dry berry into the chocolate, covering it 2/3 of the way,  (leave enough room for someone to pick the berry up by leaving the berry exposed.  If it’s dipped too far into the chocolate, their fingers will become sticky from the chocolate). Gently shake the excess chocolate from the berry, and then place the berry on a waxed paper covered cookie sheet, sliding the berry off the skewer gently.  Repeat with the remaining berries.  Chill the berries for about 5 minutes or until the chocolate is set.  Do not leave the berries in the refrigerator for too long, they will form condensation and weep.  Do not store them in the refrigerator for too long.  These are best dipped and served the same day.  What may happen if you dip them too early and store them in the refrigerator, the berry will sweat under the chocolate, and the chocolate will become separated from the berry.

Voila!

To make things even more fun, you can marbleize the berries by dropping in another contrasting color of chocolate into the already melted chocolate.  Give it a few swirls with a knife, and then dip your berries.  OR you may melt several other colors of chocolates in smaller heat proof ramekins or bowls .  (I find it easiest to use an electric skillet with high sides set on low, or a large turkey roasting pan that will accommodate several small ramekins-BE CAREFUL NOT TO LET WATER GET INTO YOUR CHOCOLATE! –it will seize up and become a hard sticky mass which you cannot correct) After dipping a berry in a solid color: say dark or milk chocolate, take a small spoon and drizzled stripes of the other colors: like pink or white, over the berry, avoiding the leaves on top of the berries for a more professional look!  Once you get this down, you will become a dippin’ fool! You can experiment with all kinds of goodies! Try to dip: pretzels, Oreo’s, Ritz crackers, or marshmallows ! Have fun!

Warning:

• make sure not to leave the chocolate unattended while on the stove because you may burn it.
• white chocolate burns faster than dark or milk chocolate
• do not get even a DROP of water in your melting chocolate- chocolate and water are enemies! Your chocolate will seize up and become a fudgy hard mass that cannot be fixed! Stir gently and do not let your water come to a boil (this will splash up and into your bowl or pyrex cup)

Look for tempering chocolate in next week’s Lansing Star!

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