Got a question you want answered asap? The quickest and easiest way is to download my ebook "How To Make Chocolate Covered Strawberries - Getting Started". Go to pipeitshop.com My ebook is 43 pages of helpful information to give you a good understanding of the tricks of the trade when it comes to dipping strawberries, without having to learn the hard way.
Stephanie Romero - In the video they had mentioned that you could make them by yourself using cardboard or construction paper :) skip to 0:34 for the tutorial!
Thank you! I had no idea why my chocolate kept seizing up like that, I always thought I burned it. Thank you for helping me know what I was doing wrong
This is possibly the most informative video I’ve seen on RUclips. I loved everything about it. I’m a comment reader and I read some bs on here. Please continue to make great content. I greatly appreciate it and I look forward to seeing what you put out next. 🤩
@Pipe It I just want to say thank you. I am revamping my dessert business and I actually thought about no longer selling dipped strawberries. After watching only 2 of your videos I have had a change of heart. I can wait to catch your video on how you melt your chocolate and other videos that you have made.
I liked it but wish you had done a voice over instead of that fast wording at the bottom, I had to be reading and looking at the screen at the same time lol.
Just bought your book! After seeing how much chocolate covered strawberries were sold and strawberries were sold out. Almost everywhere, I decide that I will make them and sell them for the next holidays coming, so I bought your book, I am so excited to read it and start practicing thanks I will let you know how it goes 😊
Great video! Whenever I melt chocolate do you recommend putting anything to keep it runny/smooth for long & easier when dipping? I know some people add coconut oil, but I’m not sure what’s best. Also how do I keep my strawberries from releasing liquids after they’re covered? Thanks
Thanks Gabby and its a good question you ask. I think i'm going to have to do a video on this asap because you are not alone when it comes to wanting to know ways of getting your chocolate right. Just out of curiosity are you using a low grade chocolate? you can use coconut oil to thin the chocolate out however if you want a perfect solution use 50% callebaut chocolate combined with 50% (nice tasting) compound/fractionated chocolate and you won't have to add oils because the level of cocoa butter in the fine chocolate and you also won't have to worry about tempering because of the addition of the compound chocolate. Hope this helps
@@PipeIt wow that's nice! I've heard that you don't have to temper compound chocolate but we all know that the real one tastes better. Mixing it both was a great solution. Thanks 😊
I learned #2 the hard way lol.. everything has to be dry!!!! strawberries, whatever you're keeping the chocolate in, the spoon/ spatial you're mixing it with...
Thanks so much for this video !!! I wanted to make chocolate strawberries and this is the first video I have seen ..Now I know what not to do :) before I know what to do .
Thanks! I'm about to make my first chocolate strawberries. Don't know what has gotten into me. Was never really into them before, but suddenly, I want them . . . like now!
Thanks for this video!!! I'm watching at you from Argentina because I want to create my business. Don't stop uploading content!! (Sorry if my english isn't so good😅)
Thanks for sharing. It was truly amazing and super informative. I hope you can do more videos but with audio to be more detailed and easy to follow. Overall it is extremely helpful. Thank you. 😊
Are you buying strawberries for future use? How many days do you usually ceep them? Which strawberry is good, what kind of strawberry do you use? By the way, I understand that such strowberries are don't sold in my country.
I use whatever strawberry is available at the time i need them, i dont purchase too far in advance. There are many different types of strawberries and the type you get will often depend on where you are from, the climate and preference for the grower. Most consumers can't tell the difference once they are covered.
I love your video🥳😍🍓🍫, I would like to know your opinion, we make chocolate strawberries , we refrigerate them, minutes after taking the product out of the refrigerator, it begins to condense and forms a layer with water drops, I don't I like how it looks, when there are many orders, I have no other option, what do you recommend? :) greetings from Mexico
Hi Carolina, one way is to put the strawberries in an airtight container so that when you bring the strawberries out of the fridge, they will come back to room temperature slowly with less chance of condensation. For larger quantities it's a bit harder and there is little you can do due to the change in temperatures (after removing from the fridge) and the natural process of condensation occurs. The best solution to avoid condensation is to make them on the same day. Cheers
Great tips‼️ I don't know about the dividers because I'm not that crafty🤦🏾♀️ I also would have to make them far in advance to be able to be on time with my orders.
I had my dividers made in bulk by a local company by machine. You may not have that option but it's worth looking into if you're producing large quantities and factor the cost into your selling price. Again though it's what works best for you 🙂
Cool slow motion of the chocolate drizzle. Don’t use water based why? Is the right one water based? Oh yea I see it now. It’s grainy. I learned some new stuff thanks! Good tips thank you.
Absolutely love the video and I noticed a lot of mistakes that I do lol. I use the color chocolate chips from Walmart. Can you give me any tips for making the chocolate smooth like yours? Because that chocolate get hard really fast.
This are awesome tips and techniques! I almost quit watching it because it was hard to read along, I slowed it down but didn't quite do the trick and/or watching every part twice was taking a bit too long, but then a happy accident, I clicked on the captions by accident and then I was able to read all the info alongside watching the video 😂😁
Hi, I wanted to make sure I’m understanding how to keep my leaves from turning brown fast... So I just need to place them back in the refrigerator soon as I am finished dipping?
Gracias muchas gracias. Me encantó la explicación. Muero por hacer unas fresas con chocolate para emprender y estos vídeos me ayudarán muchísimo. Dios te bendiga 😇
Kuddos to you man!🙌 Thankyou so much for teaching us this because not many people used or spoke up about how much of a big difference when these techniques are used. The strawberries looks more neater and elegant.
I looove u'r work Actually i have some questions for u Do u melt the choclate simply in a hot-water bath or microwave? What temperature do u work with in order to keep the strawberries fresh? Last one 😋 if u using the chocolate tempering?? Thank u 😍
Hey there, i use both for melting but for videos i use a microwave. My working temperature is usually around 22 degrees C, if using couverture chocolate on its own yes i temper 😉
Thank you for this video, it was very helpful but I do agree with the comments about the writing going too fast at the bottom. But still a great video, thank you 👍🏼
Thanks for the positive comment. Yes in hindsight i agree also that it goes too fast. unfortunately i cant change this one but ive learned from it. Cheers! 🙂
Hi Jee, thank you! Provided your chocolate is tempered ok it should set ok regardless of the amount of chocolate on the bottom ;) I will have more information on this topic soon to help if you need more information. Cheers
I like all these tips which definitely help minus the rubber band. Some people can have a severe latex allergy so I wouldn’t use that maybe something else across the bowl.
Omg amazing job well done I love it❤ please What type or brand of chocolate do you use please, cause the one I use it doesn't dry like that at all, it keeps dripping
Hi Clara i personally use Callebaut Callets (callets are pre-tempered) combined with Nestle snowcaps or bakels chockex supreme. When choosing a compound test it first on its own to make sure it sets well in a few minutes, and also make sure it tastes good 😉
Gracias por los consejos muy lindos sus trabajos quisiera saber que nos recomienda para conservar las fresas o trucos para que duren mas dias muchas gracias
Omgg yout videos are very helpful and informative. Thank u sooo muchhh! Could you please also let us know where you get the supplies and the coloring from ? Thanks in advance.
Hi I love this video, can you give some updated websites or link for the strawberry boxes and dividers In the uk as the link in your description is no longer available! Thanks
Hi Jennifer, Callebaut make compound chocolate, otherwise Merckens or Nestle compound are good. But at the end of the day, with compound or any chocolate, it really comes down to what tastes best for you and if you're happy with the taste and results... use that one. I have compound chocolate here... amzn.to/3gPuktK
Hi ! We should put the strawberries back to the fridge after covering them with chocolate if we have to do more than 3 orders to keep the strawberries fresh ? ? ? Thanks ... ( im a newbie) ;-)
Question, I started to make chocolate covered strawberries and recently I had an issue where my strawberries were sweating. I had them ready in the box in the fridge, and the next day they were wet. How can I prevent that from happening ?
Hi Salma, when you make the strawberries in advance unfortunately there's not a lot you can do to prevent condensation from happening, aside from having a dehumidifier which most people wont have access to. Storing them in a container which keeps moisture out can help a bit but as soon as the strawberries come out of the fridge, the change of temperature naturally causes condensation. In my experience the best way to reduce the effects of condensation is to make them the same day they're required.
These are beautiful if you have a business and are selling them. This really is an art! I personally think as long as they taste good it doesnt matter if they are perfect (because I dont think I could get them that perfect😩) Thank you for the tips! I will try the next time I make some! These look to pretty to eat!
If i make some for someone that i will be giving it to the next day. Will it be ok to put them in the refrigerator till its time to deliver? And the video was dope
I love, love your videos!!! Thank you for sharing ❤️. Where can I buy the boxes, and paper lining ? I would like to do this as a Mother’s Day gift for my Bible study group 😍
I love love love the tip with using the little spatula to get the perfect drizzle. 😍😍😍. One question tho, besides using the powdered colouring, is the gel one ok or no? Thanks so much.
Glad you like the tip Trecia 🙂 Gel colour is simply a disperser added to powder. It helps mix the powder through a product easier and more evenly but the downside is you are paying for the weight if disperser instead of colour. To answer your question, if the main ingredient is water you shouldnt use it for chocolate. You want oil soluble colours, not water soluble. I hope this helps.
Hey there Shaheera, check out some of my other videos, I've got those covered. Otherwise you will find the solutions in my ebook, check it out at pipeitshop.com 😉🤙
![Quando Rondo - Grow Up [Official Music Video]](http://i.ytimg.com/vi/8zFnCg3BO4Q/mqdefault.jpg)
Got a question you want answered asap? The quickest and easiest way is to download my ebook "How To Make Chocolate Covered Strawberries - Getting Started". Go to pipeitshop.com
My ebook is 43 pages of helpful information to give you a good understanding of the tricks of the trade when it comes to dipping strawberries, without having to learn the hard way.
I really enjoyed this video; very informative! However, it was hard to read along with the ticker going so fast... Great content though!
G'day Asia thanks for the tip! I'll be mindful of that for future videos ;)
I slowed the speed to 75% great info
AGREED
Agreed
Great info! But agree, i eyes crossed trying to watch and read at the same time. Lol
I love when you add the dividers. It takes the berries to another level. 👍
Thanks Debra, yes they certainly make a difference :)
Where can I find dividers at ??
Where can I make dividers for the boxes??
Stephanie Romero - In the video they had mentioned that you could make them by yourself using cardboard or construction paper :) skip to 0:34 for the tutorial!
The visual was definitely more pretty
Thank you! I had no idea why my chocolate kept seizing up like that, I always thought I burned it. Thank you for helping me know what I was doing wrong
I didn’t even know there was captions till half way into the video
Me too! Lol
Well I realize until I read your comment. I was like what?!!! There were captions?? 😳
They really weren't necessary
I noticed until I read the comment …. Hahahahaha !!! 🤣
Lol... I had to keep rewinding, they were going so fast
This is possibly the most informative video I’ve seen on RUclips. I loved everything about it. I’m a comment reader and I read some bs on here. Please continue to make great content. I greatly appreciate it and I look forward to seeing what you put out next. 🤩
Facts, we should be grateful for the free content.
Exactly. People like to complain about the littlest things. This is expert advice and training. For free!
@Pipe It I just want to say thank you. I am revamping my dessert business and I actually thought about no longer selling dipped strawberries. After watching only 2 of your videos I have had a change of heart. I can wait to catch your video on how you melt your chocolate and other videos that you have made.
Ina you're welcome and thank you!! So glad that i've helped you stick with strawberries!! :)
I liked it but wish you had done a voice over instead of that fast wording at the bottom, I had to be reading and looking at the screen at the same time lol.
@@damianskyler1552 omg wow!! i wanna try!!!
Same ! 🥴🥴
YOU CAN MAKE MISTAKES EVEN IN THIS?!
Edit : Ok wow that drizzle technique was a god tip indeed.
Glad you liked it! :)
Just bought your book! After seeing how much chocolate covered strawberries were sold and strawberries were sold out. Almost everywhere, I decide that I will make them and sell them for the next holidays coming, so I bought your book, I am so excited to read it and start practicing thanks I will let you know how it goes 😊
Hey there, thanks for buying the book and best of luck with your new venture!! 👏
you obviously have put so much effort into this video, your advise are such in place, I learned alot thank you so much!! 👏🏼
Thank you Mais I appreciate your comment, so glad it helped 🙂
Thank you so much! I am just beginning and I had no idea that the Chocolate could seize like that! It was very informative, and helped a ton!
Nyoma youre welcome! Im glad the video helped 🙂
@@PipeIt hey! Can you please let me know what brand of oil based powder that was, I find it very hard to find a good one.
@@sissystewy2686 it’s link in the description
I’m so dizzy now from reading those tiny fast tittles🤕
Change the speed to 0.75 x
Me too! ☹️☹️🥴
Great video...short, sweet and to the point while very informative. A voice over would have just added to it's greatness. Thanks!
The time and effort for making this. Thank you so much!
You're welcome Jay, thank you!
Great video! Whenever I melt chocolate do you recommend putting anything to keep it runny/smooth for long & easier when dipping? I know some people add coconut oil, but I’m not sure what’s best. Also how do I keep my strawberries from releasing liquids after they’re covered? Thanks
Thanks Gabby and its a good question you ask. I think i'm going to have to do a video on this asap because you are not alone when it comes to wanting to know ways of getting your chocolate right.
Just out of curiosity are you using a low grade chocolate? you can use coconut oil to thin the chocolate out however if you want a perfect solution use 50% callebaut chocolate combined with 50% (nice tasting) compound/fractionated chocolate and you won't have to add oils because the level of cocoa butter in the fine chocolate and you also won't have to worry about tempering because of the addition of the compound chocolate. Hope this helps
@@PipeIt wow that's nice! I've heard that you don't have to temper compound chocolate but we all know that the real one tastes better. Mixing it both was a great solution. Thanks 😊
i use Crisco shortening . it helps a lot
Muchas gracias chef por hacerme ver los errores y aciertos en la cubierta de las fresas, voy hacer su técnica Dios le bendice. 🙏🇲🇽
This really helped me a lot in what I needed to learn . THIS IS AMAZING!!! thanks for the tips & what to do & not do makes perfect sense ! 🙏🏻
Glad it was helpful!
Look at this strawberry hack video ruclips.net/video/zdW5zCqtBHY/видео.html
I learned #2 the hard way lol.. everything has to be dry!!!! strawberries, whatever you're keeping the chocolate in, the spoon/ spatial you're mixing it with...
Thank you so much for this information. I always adding water based color and my chocolate going thick and messed up.
You're welcome, thanks for watching! 🙂
Wow, this a great video! How do you prevent the condensation on the strawberries once you are finished and they are boxed?
Great question Malika, tips for this is in my next video 😉
Loved this. Feel like I've been educated 😂 not attempted the strawberries yet!!
I’m new and still looking for good supplies, I was trying to find the bowls you used in the link but I couldn’t find them. Where did you get them?
Thanks so much for this video !!! I wanted to make chocolate strawberries and this is the first video I have seen ..Now I know what not to do :) before I know what to do .
Thanks! I'm about to make my first chocolate strawberries. Don't know what has gotten into me. Was never really into them before, but suddenly, I want them . . . like now!
I'm really rocking out to this soundtrack, Even got me twerking a bit, and I never dance..
Gracias, excelentes tus videos! Tengo una pregunta: ¿Ya decoradas las fresas, se guardan en la nevera? ¿Por cuanto tiempo se pueden conservar?
Pregunto lo mismo, que Manipura
Thanks for this video!!! I'm watching at you from Argentina because I want to create my business. Don't stop uploading content!! (Sorry if my english isn't so good😅)
Hi Aldana, you're welcome and thanks for watching! I will certainly keep content coming... another video is just around the corner 😉
where can i get the dividers for the strawberries
Thanks for sharing. It was truly amazing and super informative. I hope you can do more videos but with audio to be more detailed and easy to follow. Overall it is extremely helpful. Thank you. 😊
Thank you. For detailed tutorials like this I'll consider it in the future 😉
Are you buying strawberries for future use? How many days do you usually ceep them? Which strawberry is good, what kind of strawberry do you use? By the way, I understand that such strowberries are don't sold in my country.
I use whatever strawberry is available at the time i need them, i dont purchase too far in advance. There are many different types of strawberries and the type you get will often depend on where you are from, the climate and preference for the grower. Most consumers can't tell the difference once they are covered.
Thank you for this video. It was very helpful. I would like to know how to make the dividers. Will you do a video on it? Again, thanks.
Hey there, a couple of my earlier videos with gift boxes shows how to make them 😉
I love your video🥳😍🍓🍫, I would like to know your opinion, we make chocolate strawberries , we refrigerate them, minutes after taking the product out of the refrigerator, it begins to condense and forms a layer with water drops, I don't I like how it looks, when there are many orders, I have no other option, what do you recommend? :)
greetings from Mexico
Hi Carolina, one way is to put the strawberries in an airtight container so that when you bring the strawberries out of the fridge, they will come back to room temperature slowly with less chance of condensation. For larger quantities it's a bit harder and there is little you can do due to the change in temperatures (after removing from the fridge) and the natural process of condensation occurs.
The best solution to avoid condensation is to make them on the same day.
Cheers
Can you make a video on melting chocolate please ! I struggle with this
Stay tuned Kimberly
Thank you i make these every year for my girls on Valentine’s Day so many good tips!
Great tips‼️
I don't know about the dividers because I'm not that crafty🤦🏾♀️ I also would have to make them far in advance to be able to be on time with my orders.
I had my dividers made in bulk by a local company by machine. You may not have that option but it's worth looking into if you're producing large quantities and factor the cost into your selling price. Again though it's what works best for you 🙂
Pipe It ok, I will check into it. It really does look extra nice‼️ thanks for the tip🥰
Cool slow motion of the chocolate drizzle. Don’t use water based why?
Is the right one water based? Oh yea I see it now. It’s grainy.
I learned some new stuff thanks!
Good tips thank you.
Hey there thanks for watching, im glad you picked up some tips 🙂
Absolutely love the video and I noticed a lot of mistakes that I do lol. I use the color chocolate chips from Walmart. Can you give me any tips for making the chocolate smooth like yours? Because that chocolate get hard really fast.
You can use coconut oil or a little vegetable oil
Hi Peaches, @Jonesy is correct... also shortening or cocoa butter.
@@PipeIt thank you
ruclips.net/video/zdW5zCqtBHY/видео.html
This are awesome tips and techniques! I almost quit watching it because it was hard to read along, I slowed it down but didn't quite do the trick and/or watching every part twice was taking a bit too long, but then a happy accident, I clicked on the captions by accident and then I was able to read all the info alongside watching the video 😂😁
Hi, I wanted to make sure I’m understanding how to keep my leaves from turning brown fast... So I just need to place them back in the refrigerator soon as I am finished dipping?
Hi Latoya, putting the strawberries back in the fridge goes a long way to preserving the leaves, especially if they are covered ;)
Pipe It ok thanks
Wont it cause the strawberries to "sweat"?...Thats a struggle i when properly trying to store them.
Omg! This is the best tutorial video I ever watched! Everything it's so clear, fast and easy! Thank u very much!
Hey Adreina, thats awesome! You're welcome and thanks for watching 😊
Gracias muchas gracias. Me encantó la explicación. Muero por hacer unas fresas con chocolate para emprender y estos vídeos me ayudarán muchísimo. Dios te bendiga 😇
Me encanta su trabajo!! Desearía hacerlo de la misma manera. Felicitaciones!! Olvidaba preguntar si podría hacer con otro tipo de fruta. Mil gracias!!
Gracias Justin, yes you can use other types of fruit ;)
Kuddos to you man!🙌 Thankyou so much for teaching us this because not many people used or spoke up about how much of a big difference when these techniques are used. The strawberries looks more neater and elegant.
Thanks Alesandra! 🙂
Thanks for sharing these tips - things that I didn't even realize!
Thanks :)
You're welcome! 🙂
This is the only video we're I've seen someone dip the strawberry all the way to the top. Great video, thanks
I looove u'r work
Actually i have some questions for u
Do u melt the choclate simply in a hot-water bath or microwave? What temperature do u work with in order to keep the strawberries fresh? Last one 😋 if u using the chocolate tempering??
Thank u 😍
Hey there, i use both for melting but for videos i use a microwave. My working temperature is usually around 22 degrees C, if using couverture chocolate on its own yes i temper 😉
I love your videos. What do I use to melt the chocolate and what chocolate brands are best for strawberries? Thank you!
THANKS for the advice! Do u have any recommendations on keeping the strawberries from “sweating” once the’yre coated as well as chocolate separating?
Hi Sammy, you're welcome! stay tuned i will have information on your question coming very soon ;)
Jessica V thanks!
Omg you just made my NYE awesome! I can’t wait to make these for my sweetie.
What chocolate you use please
Helped me a lot with my business. Thanks!!
Your decoration technique so cool, i will try...
Thank you! Best of luck 🙂
I just made them today, perfect so excited to eat , my Family said looks so Personal.
Well done Caterina! 👏
Thanks a lot for this video it very helpful 👍now i understand why the chocolate to get thicker and the solution😀
Looks great! What about tempering the chocolate?!
Hi Lucie if you use couverture or fine chocolate on its own it must be tempered 😉
Your work is amazing thank you so much for the tips the rubber band tip perfection
Thanks Julie, so glad you liked it 🙂
Put the subtitles on and the captions are way slower
This is one of the BEST videos for strawberries! What brand powder coloring did you use? The color pops!
Hi Janeen,
It is a Pipe it brand which is about to be launched. Wont be long 😉
Truly surprised me the info on water based coloring!!
Hope the info helped 🙂
Hola gracias por compartir estos tips, excelente!!! Consulta porque sudan las fresas ya bañadas?? Algun tip para que no suceda?
Very helpful video!! , amazing.
I'll try to do tomorrow for my anniversary. ❤️
Glad it helped Estephany, i hope you have a nice anniversary 🙂
Thank you for this video, it was very helpful but I do agree with the comments about the writing going too fast at the bottom. But still a great video, thank you 👍🏼
Thanks for the positive comment.
Yes in hindsight i agree also that it goes too fast. unfortunately i cant change this one but ive learned from it. Cheers! 🙂
This video was so helpful, thank you! Can you share what type of powder color you used?
Of course!! it's much the same as this one (mine are from Australia)
CHOCOLATE COLORING SET amzn.to/2D2CKhT
When I put the dipped strawberries in the refrigerator, they get a moisture film on them. Do you have tips of this?
Thank you in advance
Yes, check out video part 2 of '5 most common mistakes' plus the answer to this and much more is in my ebook at pipeitshop.com
Such a great video ! Can you clarify which way is correct to ensure the chocolate sets at the bottom correctly.
Hi Jee, thank you!
Provided your chocolate is tempered ok it should set ok regardless of the amount of chocolate on the bottom ;) I will have more information on this topic soon to help if you need more information. Cheers
Thank you so much for these helpful tips. Once I got to number 2… I was like omg that’s why my chocolate gets gross because of the water base color😭😤
I like all these tips which definitely help minus the rubber band. Some people can have a severe latex allergy so I wouldn’t use that maybe something else across the bowl.
😉👍
Love it now I wanna know we’re do you get the powder color I’ve never seen that I love alll your videos I learned so much thanx 😊😊
Hi Maria, here you go, the colors can be purchased here...
amzn.to/3gPuktK
Pipe It hello thank you so much 😊
Pipe It Hi I didn’t see the oil based powders on there just sanding sugar
Hi Monica, did you find the powders? there are single colours and sets in the shop
Pipe It hi yes I did placed an order already thank you so much 😊
Sooo glad I watched this before making mine today !! Especially the oil color vs water color tip. Thank you 💓💕💓💕
You're welcome Rebecca, thanks for watching!
Can you advise me how far in advance can you make them? Also any tips when you have to travel with them?
Awesome as usual!Thank you for sharing and I’ve been waiting on the template so I’m so excited!
Hi Yavette, yes finally i got the template done. Please let me know if i can improve it in anyway. cheers
Omg amazing job well done I love it❤ please What type or brand of chocolate do you use please, cause the one I use it doesn't dry like that at all, it keeps dripping
Hi Clara i personally use Callebaut Callets (callets are pre-tempered) combined with Nestle snowcaps or bakels chockex supreme. When choosing a compound test it first on its own to make sure it sets well in a few minutes, and also make sure it tastes good 😉
Gracias por los consejos muy lindos sus trabajos quisiera saber que nos recomienda para conservar las fresas o trucos para que duren mas dias muchas gracias
Hi Liliana, stay tuned i will have lots of information coming soon ;)
Excelente video 😃! Muchas gracias por compartir ☺️ Saludos desde Colombia 🇨🇴🥰
Omgg yout videos are very helpful and informative. Thank u sooo muchhh! Could you please also let us know where you get the supplies and the coloring from ? Thanks in advance.
Hey there Haykushik, you're welcome! so glad they helped :)
Here you go for the chocolate colour powders...
www.colourmychocolate.com/
@@PipeIt Thanks you so much ♥️
Hi I love this video, can you give some updated websites or link for the strawberry boxes and dividers In the uk as the link in your description is no longer available! Thanks
Thanks for all your videos. Can you tell me how to keep them over night?
Please show how to make natural food color, I’m not into using synthetic (with chemical) food. Great ideas though 🙏🏼
Me encanta tu trabajo y tus tips, excelentes consejos. Gracias
Gracias Ivonne!
@@PipeIt gracias a ti por tus videos.
Hi thank you so much for always sharing valuable tips and beautiful ideas. What brand of white compound do you recommend?
Hi Jennifer, Callebaut make compound chocolate, otherwise Merckens or Nestle compound are good. But at the end of the day, with compound or any chocolate, it really comes down to what tastes best for you and if you're happy with the taste and results... use that one. I have compound chocolate here...
amzn.to/3gPuktK
Thank you so much. Looking forward to your next video!
Hi ! We should put the strawberries back to the fridge after covering them with chocolate if we have to do more than 3 orders to keep the strawberries fresh ? ? ? Thanks ... ( im a newbie) ;-)
Pls share where to get boxes with dividers. Thank you
Question, I started to make chocolate covered strawberries and recently I had an issue where my strawberries were sweating. I had them ready in the box in the fridge, and the next day they were wet. How can I prevent that from happening ?
Hi Salma, when you make the strawberries in advance unfortunately there's not a lot you can do to prevent condensation from happening, aside from having a dehumidifier which most people wont have access to. Storing them in a container which keeps moisture out can help a bit but as soon as the strawberries come out of the fridge, the change of temperature naturally causes condensation. In my experience the best way to reduce the effects of condensation is to make them the same day they're required.
@Maryah Mason that's great advice, thanks for adding 🙂
Great video. Thank you. Please can you recommend a brand for oil based powder colours? Nit from Amazon preferably. Thank you. 🙏🙏🙏
Yes i can, in the next fortnight Pipe it will be launching a chocolate powder range that is exactly the same used in my videos, stay tuned!! 🙂
These are beautiful if you have a business and are selling them. This really is an art! I personally think as long as they taste good it doesnt matter if they are perfect (because I dont think I could get them that perfect😩) Thank you for the tips! I will try the next time I make some! These look to pretty to eat!
Wooow Thank you so much for helping make this a special birthday!!!!
I’m having a hard time finding quality strawberries right now and the leaves looking green too!
Wow wonderful video..loved the way of presentation..thank u for the amazing video
Very very informative thank you for sharing I learn a couple new tricks actually all
Of them
If i make some for someone that i will be giving it to the next day. Will it be ok to put them in the refrigerator till its time to deliver? And the video was dope
Hey there, yes its fine. They may get some condensation but they will be absolutely ok
I love your strawberry techniques!! If i may ask, what brand chocolate do you use? And what type? Thankyou
Hi Jazmin, thank you! I use Callebaut chocolate. For the compound chocolate you can use pretty much any brand that tastes good.
I love, love your videos!!! Thank you for sharing ❤️. Where can I buy the boxes, and paper lining ? I would like to do this as a Mother’s Day gift for my Bible study group 😍
what should i put the strawberries onto? will wax paper work? or a ziplock bag?
Hi Kaylee, wax paper is perfect.
absolutely great tips....i enjoyed the video...thank you
Gracias por los tips una pregunta cual es la manera correcta de lavar las fresas 😀
Hi Lucila, simply rinse the strawberries under the tap with fresh water and then carefully and thoroughly pat dry with a paper towel.
Thanks for the great info! Do you wash your strawberries before dipping? Paper towel drying or what do you suggest?
Hi Liz, rinse the strawberries under a tap with fresh water then dry thoroughly with a paper towel.
Excellent video!!! ♥️’d it!!! Thank you for those tips!!!🙏🏻🙌🏻♥️
Thanks Connie! Glad it was helpful!
I love love love the tip with using the little spatula to get the perfect drizzle. 😍😍😍. One question tho, besides using the powdered colouring, is the gel one ok or no? Thanks so much.
Glad you like the tip Trecia 🙂
Gel colour is simply a disperser added to powder. It helps mix the powder through a product easier and more evenly but the downside is you are paying for the weight if disperser instead of colour. To answer your question, if the main ingredient is water you shouldnt use it for chocolate. You want oil soluble colours, not water soluble. I hope this helps.
Good pointers. What about when you decorate the strawberries and the chocolate falls off. Or sweating
Hey there Shaheera, check out some of my other videos, I've got those covered. Otherwise you will find the solutions in my ebook, check it out at pipeitshop.com 😉🤙
Very helpful and informative
Glad you liked it Imelda 🙂