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Transform simple ingredients into elegant, handcrafted chocolates that rival any candy shop creation. With just three ingredients, these strawberry cream-filled chocolates deliver professional results while being surprisingly easy to make. Perfect for gifts or special occasions.
Through years of chocolate-making experience, I've learned that success lies in proper chocolate melting and temperature control.
Essential Ingredients
- Quality Chocolate: Melting wafers preferred for dipping
- Strawberry Frosting: 16 oz can, store-bought or homemade
- White Chocolate: 12 oz for filling and decoration
- Parchment Paper: For lining pans
- Optional Decorations: Sprinkles or colored sugar
Detailed Instructions
- 1. Filling Preparation:
- Line 9x9 inch pan with parchment, leaving 2-inch overhang. Melt white chocolate using double boiler method: heat water to simmer, place chocolate in bowl above (not touching) water. Stir until smooth. Mix with strawberry frosting until well combined. Spread evenly in prepared pan. Refrigerate 30 minutes until firm enough to cut.
- 2. Chocolate Melting:
- Melt dipping chocolate in clean double boiler or microwave in 30-second intervals, stirring between each. If using microwave, use 50% power. Chocolate should be smooth and glossy, around 90°F.
- 3. Dipping Process:
- Cut chilled filling into 1-inch squares. Using fork, dip each square into melted chocolate. Tap fork gently on bowl edge to remove excess. Place on parchment-lined sheet.
- 4. Decoration:
- Before chocolate sets, create designs using fork tines or drizzle with contrasting chocolate. Add any sprinkles while chocolate is still wet. Let set completely at room temperature or refrigerate 15 minutes.
- 5. Setting and Storage:
- Allow chocolates to set fully before handling. Store between layers of parchment in airtight container. Keep at room temperature up to two weeks or refrigerate up to one month.
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Storage and Serving Solutions
Store chocolates in single layers separated by parchment paper in airtight container. Keep at room temperature for up to two weeks, or refrigerate for one month. If refrigerating, bring to room temperature before serving for best flavor and texture.
Perfect Pairings
- Fresh strawberries
- Coffee or espresso
- Champagne for celebrations
- Hot chocolate
- Afternoon tea
- Gift boxes for special occasions
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Flavor Variations
- Raspberry frosting and dark chocolate
- Vanilla frosting with mint extract
- Orange frosting and dark chocolate
- Lemon frosting and white chocolate
- Coffee frosting and milk chocolate
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These homemade chocolates prove that professional-quality candies can be made at home with just a few ingredients and careful technique. Whether given as gifts or enjoyed yourself, they're sure to impress with their bakery-quality appearance and delicious taste.
Frequently Asked Questions
- → Can I use different flavored frosting?
- Yes, experiment with any canned frosting flavor to create different varieties.
- → How should I store these chocolates?
- Store in an airtight container at room temperature for up to 2 weeks.
- → Can I use chocolate melting wafers?
- Yes, candy melts or chocolate wafers work great and may be easier to work with.
- → Why tap the fork after dipping?
- This removes excess chocolate and prevents puddles around the chocolates.
- → Can I freeze these chocolates?
- Yes, freeze in an airtight container for up to 3 months.