I've found the best way to make chocolate covered strawberries that requires no thermometers or tempering.

To check out Pipe It's channel, the inspiration for this video, go here:
   / pipeit  

⏰ TIMESTAMPS:
00:00 Introduction
00:24 3 Different ways to make chocolate covered strawberries
01:25 Can you use chocolate chips to make chocolate covered strawberries?
03:20 How to prep your strawberries for dipping and what supplies do you need?
05:00 How to melt chocolate for dipping strawberries.
07:25 The best way to dip a strawberry in melted chocolate
09:23 What do you do with leftover chocolate from dipping strawberries?

STORING CHOCOLATE-COVERED STRAWBERRIES:
I didn't have time to get into this topic, but for the most part, you'll want to eat the strawberries within 24 hours of dipping.
If I have leftover berries, I keep them in a cool and dry place, usually a plastic container lined with a paper towel with a lid not closed but placed on top. It will keep up to 48 hours this way.
As time goes on, the strawberry will release more water. That's not because the strawberries you chose were bad or anything, but because there is a high-sugar chocolate sitting against a strawberry, which has a high water content. Sugar is hygroscopic and will pull the water out of the berry, creating a pool of strawberry syrup underneath your chocolate berries.
Generally, you shouldn't fridge chocolate-covered confections because the interior of the berry will get cold, and once you bring it out to room temp, water vapor from the ambient room temp will collect on the surface of the chocolate (condensation.) The water will ruin the smooth appearance of your chocolate-covered strawberries.


🌈 TOOLS USED IN THIS VIDEO:
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Callebaut dark callets:
https://amzn.to/3DGHIxn
Callebaut ruby callets:
https://amzn.to/3JFIr5H
Mercken's Dark Compound chocolate:
https://amzn.to/3HVrymt

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Happy baking, friends ♥️
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