Best Marbled Chocolate Dipped Treats Recipe By Tasty Recipes

MARBLED CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Line a baking sheet with waxed paper.
• Place pink, white, and orange candy candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
• Drizzle a few tablespoons of white and orange onto the pink base color using a spoon or whisk, but do not stir.
• Fully dip 1 strawberry into the pink base, twisting and turning when lifting up to create a marbled pattern. Allow the excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over the pink base. Repeat with remaining strawberries. Refrigerate the dipped strawberries until they harden, at least 15 minutes.

CHOCOLATE FLOWERS RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• Set a medium bowl over a small pot of simmering water. Add the white chocolate to the bowl and warm for 2-3 minutes, until about two thirds of the chocolate is melted. Stir to melt completely, then remove the bowl from the heat and let cool for about 10 minutes, until the temperature is between 85-90°F (29-32°C).
• Dip the back of a plastic spoon in the melted chocolate to coat. Use the edge of your thumb to wipe away any excess chocolate from the edges of the spoon, then place on the prepared baking sheet, chocolate-side up. Repeat with 10 more of the spoons. To create the smaller, inner petals, dip only the top half of the remaining 3 spoons into the chocolate, wiping away the excess around the edges. Freeze the spoons for 15 minutes.
• Remove the spoons from the refrigerator and repeat the dipping process to create a thicker layer of chocolate (this will make the petals sturdier and easier to handle). Freeze for another 15 minutes.
• Line a 2-inch wide round, such as a small jar lid, with a circle of parchment paper.
• Remove the spoons from the freezer and let thaw for about 5 minutes (this will make the chocolate easier to release). Working one at a time, gently slide the chocolate petals off of the spoons and onto the baking sheet (you may need to use your fingernail to gently release the chocolate from the spoons).
• Add a dollop of melted chocolate to the center of the parchment paper circle. Arrange 5 petals around the outer edge of the lid with the narrow ends facing outwards, pressing into the melted chocolate to secure. Add another small dollop of white chocolate to the center and arrange 3 more petals on top of the first layer. Add another dollop of melted chocolate and arrange the 3 small petals around the center. Add one more small dollop of melted chocolate to the center of the petals and fill with yellow sprinkles to resemble the center of a flower. Transfer the flower to the refrigerator to set for 30 minutes.
• Carefully peel the flowers away from the parchment paper and use to decorate cakes or cupcakes.
• Enjoy!