Best Candied Almond Chocolate Strawberries Recipes

CHOCOLATE COVERED STRAWBERRIES TUTORIAL

Steps:

• Combine the water and the vinegar together in a large bowl
• Add the strawberries and let them soak for 10 minutes
• Make sure your strawberries are fresh and discard and strawberries with blemishes or bruises. This will cause your strawberries to start weeping after a day.
• Rinse the strawberries in fresh water, dry them thoroughly, and then transfer them to a cooling rack with paper towels.
• Lightly cover strawberries in plastic wrap and place them into the fridge if you aren't going to use them right away. Make sure your strawberries are at room temperature before dipping.
• Finely chop your chocolate (yes even if you are using chips) so that your chocolate melts easily. If you need to melt more than 8 ounces of chocolate at a time I suggest using my how to temper chocolate using the seeding method on my blog.
• The process for melting is the same for all the chocolate except milk chocolate should not be heated higher than 86ºF (30ºC), milk chocolate no higher than 88ºF (31ºC), and semi-sweet and dark no higher than 90ºF (32ºC). I suggest melting and dipping one type of chocolate at a time.
• Place the chopped chocolate into a heat proof bowl.
• Heat the chocolate on full power in the microwave for 30 seconds and then stir to distribute the heat evenly throughout the chocolate.
• Continue heating the chocolate in 10-15 second increments until the chocolate is about 90% melted and still below the maximum temperature for the type of chocolate you are using.
• Continue to stir the chocolate until it's fully melted. If your chocolate begins to cool down 5 degrees and you still have un-melted pieces, you can continue heating in 5 second increments until they are melted but be very careful not to go over your max temp. If you do go over you can still temper your chocolate using the seeding method (see the link in my blog post)
• Once your chocolate is melted you can dip your strawberries. Grasp the strawberries by the stem and dip them into the warm chocolate. Scrape the excess chocolate from the bottom of the berry but do not damage the bottom of the berry.
• Place the chocolate covered strawberry onto parchment paper and let it set. Drizzle more chocolate on top with a piping bag for decoration if you desire. If you want to add sprinkles, add them before the chocolate sets.
• Store your berries in the fridge lightly covered in plastic wrap for up to 48 hours but they are best and freshest the day they are made. If you are eating them the same day you make them, no need to refrigerate them.

STRAWBERRY MUFFINS WITH CANDIED ALMONDS

Steps:

• Heat the oven to 425 degrees. Line a standard muffin tin with 12 paper liners.
• In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
• In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside.
• In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside.
• In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries.
• Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.)
• Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325 degrees and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving.
• In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer.

STRAWBERRY & CANDIED ALMOND SALAD

Steps:

• In a saucepan, over medium heat, melt 2 tablespoons butter, stir in sugar and almonds and cook until golden brown; remove from heat and allow to cool slightly.
• Combine lettuce, strawberries, onion and the sugared almonds.
• Mix dressing ingredients together and toss with salad.
• Chill for a short time and then serve.

CANDIED STRAWBERRIES

Steps:

• Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
• Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
• Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).