Chocolate-Covered Strawberries Recipe - NYT Cooking

When you bite into one of these chocolate-covered strawberries, the shell will snap audibly and crack with a crisp, satisfying sharpness before pooling on your tongue as it melts By tempering the chocolate, essentially melting and cooling it to the right temperature, it forms a delicate shell that yields to juicy berries This type of stabilized chocolate is glossy and doesn’t melt at room temperature
When you bite into one of these chocolate-covered strawberries, the shell will snap audibly and crack with a crisp, satisfying sharpness before pooling on your tongue as it melts. By tempering the chocolate, essentially melting and cooling it to the right temperature, it forms a delicate shell that yields to juicy berries. This type of stabilized chocolate is glossy and doesn’t melt at room temperature. The easiest way to temper chocolate at home for candy making, as this recipe does, is to melt a portion of store-bought bar chocolate in the microwave or in a bowl set over recently simmered water, and to then cool it down by stirring in more unmelted chocolate (called seed chocolate). There’s no need for a candy thermometer because you can rely on your senses: The chocolate is ready for dipping when it’s just a touch warmer than your bottom lip.

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