Cooking Tips #1 -- Chocolate Garnishes

How to Make Chocolate Garnishes

Chocolate-Dipped Strawberries

These are an incredibly pretty garnish and can also be dessert. Everybody loves them. It is such fun to bite into plump, juicy strawberries, covered with heavenly chocolate...totally irresistable 

    1 basket (1 pint) large strawberries (with the leaves left on. Clean and dry thoroughly with paper towelling.) 
    1/2 cup semi-sweet chocolate chips, melted 

Holding on to the leaves (or stems), dip the strawberries into the melted chocolate about 3/4 down into the fruit. (Allow a little of the strawberry to show). Place on a wax paper-lined cookie sheet and allow to firm up at room temperature. Use to decorate a dessert tray or as a wonderful dessert. Make these earlier in the day, or about 6 hours before serving.


White Chocolate Dipped Strawberries

These will absolutely make you swirl with ecstacy. Follow the directions for Chocolate Dipped Strawberries. If the white chocolate appears too thick, then add 1 teaspoon of vegetable shortening to thin it.



Chocolate Leaves 

There are few garnishes that can be made that are more attractive or more appealing than chocolate leaves. They add a bright and festive touch and will elevate a dessert to celestial heights

    14 camellia or lemon leaves (rubbed tubbed and scrubbed clean. You can use any non-toxic or non-poisonous leaves. Dry throughly with paper towelling.) 
    1/2 cup semi-sweet chocolate chips, melted 

Place about 1 heaping teaspoon of chocolate on the back of the leaf and spread it evenly with the back of the spoon. ( A small spatula can also be used.) Cover the leaf evenly, and try not to get the chocolate on the front of the leaf. Place the leaves, chocolate side up, on a wax paper-lined cookie sheet and refrigerate until chocolate is firm. These can be prepared several days before serving.

To remove, peel the leaf off the chocolate and use to decorate desserts.

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