HI, I'M CHEF DON WITH TCC'S CULINARY ARTS
DEPARTMENT AND TODAY WE ARE GOING TO DO SOME
CHOCOLATE DIPPED STRAWBERRIES.
♪♪♪
THE FIRST THING
YOU WANT TO DO IS MELT YOUR SEMI-SWEET CHOCOLATE
CHIPS IN A DOUBLE BOILER.
MELT THEM DONE,
MAKE SURE IT IS NICE AND SMOOTH.
THAT'S PERFECT, BECAUSE YOU DON'T WANT IT TO BE TOO THIN WHERE
IT WILL RUN OFF THE STRAWBERRIES OR TOO THICK
WHERE IT WON'T STICK.
♪♪♪
THE NEXT IMPORTANT THING
IS TO MAKE SURE THAT YOUR STRAWBERRIES ARE
WASHED AND DRIED REALLY REALLY WELL.
IF THEY'RE WET, THE CHOCOLATE WON'T STICK.
SO WE'RE GOING TO TAKE A STRAWBERRY, PULL BACK THE TOPS.
YOU'RE GOING TO DIP IT IN ABOUT HALFWAY,
A LITTLE BIT MORE.
MOVE IT AROUND. PULL IT OUT.
YOU CAN SHAKE IT A LITTLE BIT TO GET THE EXCESS CHOCOLATE OFF.
THEN JUST PLACE  IT ON THE COOLED SHEET.
♪♪♪
IF YOU WANT TO GET CLOSER, YOU CAN SEE HOW THESE FIRMED UP A LITTLE BIT.
THE SHELLS HAVE GOTTEN NICE AND HARD.
LIKE I SAID, ABOUT 10 TO 15 MINUTES
IN THE REFRIGERATOR.
WE DON'T WANT TO DO IT TOO MUCH LONGER THAN THAT.
THEN WE ARE GOING TO DECORATE THEM.
THESE ARE CANDY MELTS
THAT YOU CAN GET AT ANY KIND OF CRAFT STORE.
THEY COME IN DIFFERENT COLORS.
THEY ARE NOT
REALLY ONE-HUNDRED PERCENT CHOCOLATE, BUT
THEY MELT REALLY EASILY IN THE MICROWAVE
OR  JUST IN HOT HOT WATER.
WE'RE JUST GOING TO
TAKE THIS. IF YOU DON'T HAVE A PASTRY BAG,
YOU CAN USE A ZIP LOCK BAG. WE ARE JUST GOING
TO TAKE IT AND GO ACROSS THE STRAWBERRIES.
YOU CAN GET AS CRAZY OR CREATIVE AS YOU WANT WITH THIS.
NOW A FEW MINUTES IN THE REFRIGERATOR JUST TO TIGHTEN UP.
IT WON'T TAKE AS LONG BECAUSE IT'S NOT AS THICK.
THEN WE ARE GOING TO PLATE THEM UP.
♪♪♪
