New Language they devise to sing its praise,
But only le bon Dieu can coin a fraise.
—Ogden Nash
As strawberries come into season, we can celebrate in a number of ways. The most obvious, of course, is simply to eat them. But sometimes we want to take them further into sensual possibilities — to dress them up in a way that enhances their sanguine aura without intruding on their integrity or overwhelming their bright subtlety. A light coating of dark chocolate can be the perfect touch. Hand-dipped, chocolate-coated strawberries only sound complicated. It’s actually a surprisingly straightforward operation that is only a little bit messy. Just be sure you do this on a day that is not too hot or humid.
Here’s the drill: Melt plain semisweet chocolate, dip the strawberries (holding them by the stem), then place them on a plate that has been coated with nonstick spray. The only equipment required is a double boiler (which can be makeshift) and the plate(s). You might also need some damp paper towels for your hands — but that’s it!
Once you get the hang of this, you can expand your dipping items repertoire. My own favorites (in addition to strawberries) include dried apricots and mangos plus various nuts, and raisins. (For the latter, use a nonstick-sprayed spoon for dipping and retrieving.) And I’m sure there are many other possibilities you can dream up for your own customized chocolate-dipping adventures. With fresh fruit, of course, much depends upon the season.
CHOCOLATE COATED STRAWBERRIES
NOTE: To make a larger quantity, it’s better to do a single recipe multiple times (i.e., melt the chocolate in serial batches) than to do a large amount at once.
12 ounces semisweet chocolate
Nonstick spray
1 pint fresh strawberries — large, perfect ones with stems
Break or chop the chocolate into small pieces approximately the size of chocolate chips. (Or use semisweet chocolate chips altogether.) Place the pieces in the top of a double boiler, or in a heatproof bowl. Place over hot or simmering (but not rapidly boiling) water until the chocolate melts. Try not to stir it, and don’t accidentally splash any water into it, or it will seize up. (Chocolate melted this way, over low heat and unagitated, will become very smooth and retain a glossy shine.)
While the chocolate is melting, spray a few dinner plates with nonstick spray.
When the chocolate is melted, remove it from the heat. Pick up a strawberry by the stem, and carefully dip it in the chocolate, rotating it a little, so the chocolate coats it - either completely or just partially. (It’s OK — preferable, even — if the coating goes on a bit thickly.) Gently place the coated strawberry on a sprayed plate, then repeat with another strawberry until you’ve done them all. Work steadily, if not quickly, so you can dip all the berries while the chocolate is still supple.
Let the coated morsels solidify on the plates, then transfer to a lovely, doily-lined platter for serving. If the weather is warm or your kitchen is hot from the oven being on, try to find a cool place to let them sit. The refrigerator is OK, if they’re not in there too long (more than a few hours, that is) and they are covered tightly with plastic wrap. Makes 3 to 4 servings.
(Mollie Katzen is the best-selling author of the legendary “Moosewood Cookbook,” Ten Speed Press. Her most recent title is “Salad People and More Real Recipes: A New Cookbook for Preschoolers & Up,” Tricycle Press, 2005. To contact her, visit her Web site www.molliekatzen.com.)
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