Thank you so much for this 🥰 my boyfriend isn’t a huge fan of chocolate covered strawberries because he says it’s way too waxy and hard. I tried your method and he loved it, and ate almost all of the strawberries I made 😂🥰 Thank you so much for this method again ♥️🫶
Your channel is one of my favorite channels. Your cream cheese buttercream was a game changer. I even made a chocolate + coffee buttercream recipe using milk powder and meringue and a similar method to make it a more stable. It's sooooo good and very similar in texture and behavior to the cream cheese buttercream.
Your videos should be atleast half an hour long. This is a prime example of how ideas don’t equal to success in life. I actually was looking for this exact method, as a noob, tempering chocolate without a thermometer was breaking my back, but I also couldn’t give up on the room-temp stable chocolate , yet was so drawn to the easily hardened compound, scared away by its off taste however. So I was looking for sources who tried mixing the two and I mostly found people advising against it. I’m not in a position to experiment with expensive chocolate so I didn’t research on my own. This video is perfect. I will try this method with 50-50, then 30-70. Thank you so much, truly.
As much as I love strawberries my absolutely favorite chocolate covered candy is dark chocolate covered orange peels that Fannie Mae use to offer. I’ll be using your recipe of 80/20 to dip my extra large orange peels from Italy I found on Amazon. I anticipate great success! Thanks for the great advice as it’s good to know I don’t have to be bothered by tempering if I choose not to.
Oh my goodness!! So excited you have Whittakers chocolate all the way from here in New Zealand ❤❤🎉🎉 That’s amazing! I hope you love it as much as I do. It’s the only chocolate I have nowadays. Love your videos! Thank you so much ❤
I really enjoy your formula for videos ❤️ it's much easier to remember and more entertaining to watch. You are an excellent teacher 🌻 this is making me excited about Easter 😋🍫🍓
Great video! I use pure milk chocolate and my strawberries look great in the beginning but once I take them out of the fridge they go soon gooey! So yum but this method is fantastic! Thank you ❤❤❤❤
This was so informative. Thank you as always for sharing the science of baking. Science was my least favorite subject in school, but I am paying attention now.😂 Have a wonderful day and Hapoy Easter!
When you put the chocolate in the plastic wrap for the leftovers, I was wondering if you were going to snip off a corner after wrapping it up to give your berries a drizzle, like a makeshift piping bag. I’m decently sure that might work, if it doesn’t end up too floppy to hold upright. Maybe if the chocolate is put the in a zip-top bag…? I also wonder if that chocolate compound mix would be good in cold applications like ice cream as well: if it’s a bit softer with the crystals disrupted, maybe it wouldn’t be as hard when out in ice cream as well. I always feel cheated when I get mint chip ice cream and the chips just stay solid so I don’t taste them, lol. In any case, as you can see, your videos inspire me! I used your cakeulator to make my first ever Swiss meringue buttercream the other day and it was fantastic. (It was matcha, and glorious.) Thanks for your unique approach and thorough explanations!
Usually, I'll make a little cone with parchment paper to drizzle chocolate - I think I have a short vid here on how I do that but yeah you could use a little plastic bag too :) You know I kinda did the chocolate thing accidentally - not with ice cream but frosting. The frosting was too cold so I drizzled the chocolate in and it made these chips. So it turned into chocolate chip frosting - which was actually really really tasty
yeah, it's always a toss-up bc you want to keep the strawberries cold but then there's the chocolate. These are best eaten within the same day, so I usually leave them out. If I have leftovers, then I do put them in the fridge, but condensation does form when you take them back out. That usually messes up the nice surface on the chocolate so I try not to do that if they need to be perfect for an occasion.
I have tried so many different chocolates to melt for a drip in cakes or for dipping and I can't get it right. My chocolate either clumps up quickly in the microwave even when doing short heating intervals or it hardens way too fast in the container. Any recommendations or thoughts on what I'm doing wrong? It looks so easy on everyone's videos and I think I'm following instructions 100% but I can't get it right. I've melted chocolate chips, candy melts and almond bark. I don't think I've used real chocolate bars.
Really good job. Tell them not to buy the store packaged stuff due to added chemicals.. I will watch more vids ...keep up the good work - homeless chocolatier
I have always tempered my chocolate, but I am going to try this. It will save so much time! Thank you! I do have to add though, imo Ruby chocolate is an abomination. Citric acid should not be in chocolate :P
Haha yeah ruby is definitely is a divisive chocolate - though the thing that interests me most is that I think it took a decade for Callebaut to make the chocolate and I'm a sucker for innovation. Especially since we've had the other types of chocolate for such a long time before this one. Just kinda cool to think about
You know the highest I got was 75% - I’m not really sure how high you could go before having to really temper it like normal real choco. That would have been a great experiment to do though …
@@Sugarologie thanks so much for the response! 75% is great though-I’m most worried about flavour rather than price as it’s such an occasional treat to make, so I’m glad you found a formula that incorporates even more real chocolate than the 50/50 recipe you started with :)
You might know this too but there’s a bit of controversy in the food science world about the validity of “Ruby chocolate” as an actual chocolate. I think many experts believe it’s just a cute marketing trick more than a major innovation in chocolate, but personally I like the flavor regardless. Just figured I’d mention it since it’s recent and seems like you’re interests
OMG how the heck did you figure that out. Only a person who looks at strawberry sizes and qualities at different markets would know that lol (bc I'm the same way...)
Thanks for being our science baker! Kudos for also crediting another baker ❣️❣️🍓❣️❣️
are you sure you meant "kudos"? 👀
Thank you so much for this 🥰 my boyfriend isn’t a huge fan of chocolate covered strawberries because he says it’s way too waxy and hard. I tried your method and he loved it, and ate almost all of the strawberries I made 😂🥰 Thank you so much for this method again ♥️🫶
You’re so nice!
Sometimes I bake things I know my husband doesn’t enjoy as much…so more for me lol
Your channel is one of my favorite channels. Your cream cheese buttercream was a game changer. I even made a chocolate + coffee buttercream recipe using milk powder and meringue and a similar method to make it a more stable. It's sooooo good and very similar in texture and behavior to the cream cheese buttercream.
Your videos should be atleast half an hour long.
This is a prime example of how ideas don’t equal to success in life. I actually was looking for this exact method, as a noob, tempering chocolate without a thermometer was breaking my back, but I also couldn’t give up on the room-temp stable chocolate , yet was so drawn to the easily hardened compound, scared away by its off taste however. So I was looking for sources who tried mixing the two and I mostly found people advising against it. I’m not in a position to experiment with expensive chocolate so I didn’t research on my own.
This video is perfect. I will try this method with 50-50, then 30-70. Thank you so much, truly.
How did it go? Also, I highly recommend a temperature gun like she was using. It is handy for Soooo many things.
The chocolate covered strawberries look so pretty. I like how you used the leftovers chocolate that is very unique. 🍓🍫💗
Thank you so much 🤗 Isabella
Yes Whitaker’s! Great grocery store chocolate. I use it regularly for baking. Such good value for the quality.
Thanks for spreading the top about mixing compound chocolate and real! I’m definitely going to try that 🌻
So smart how you used the leftover chocolate!
Was excited to see a new video from you come up in my feed 🥰
As always, great tips and explanations, these look amazing!
i seen your video about this on instagram and wanted to see the whole thing. love all the information given. thank you!
This is one of my favorite treats ever💞 thanks for sharing your knowledge. Happy Valentine's day to you and your family!
🥰🥰🥰🥰🥰🥰
As much as I love strawberries my absolutely favorite chocolate covered candy is dark chocolate covered orange peels that Fannie Mae use to offer. I’ll be using your recipe of 80/20 to dip my extra large orange peels from Italy I found on Amazon. I anticipate great success! Thanks for the great advice as it’s good to know I don’t have to be bothered by tempering if I choose not to.
Oh my goodness!! So excited you have Whittakers chocolate all the way from here in New Zealand ❤❤🎉🎉 That’s amazing! I hope you love it as much as I do. It’s the only chocolate I have nowadays. Love your videos! Thank you so much ❤
I just thought ruby chocolate was dyed that color so that’s was new info lol but I’m def using the left over chocolate ideas 🫶🏻
Thank you for your thorough walk through! I appreciate your scientific method of explaining baking, tempering and so many of your processes 🎉🎉🎉
Wow, this video is very informative. Thank you for this
I really enjoy your formula for videos ❤️ it's much easier to remember and more entertaining to watch. You are an excellent teacher 🌻 this is making me excited about Easter 😋🍫🍓
The best explanation ever! Love it ❤️🍫❤️🍫
This video got you another subscription. Good job!
Great video! I use pure milk chocolate and my strawberries look great in the beginning but once I take them out of the fridge they go soon gooey! So yum but this method is fantastic! Thank you ❤❤❤❤
Thank you 🍓
THIS WAS SO HELPFUL
I love Pipe it! He's amazing
Your videos are AMAZING.
This was so informative. Thank you as always for sharing the science of baking. Science was my least favorite subject in school, but I am paying attention now.😂 Have a wonderful day and Hapoy Easter!
I'd love to see a video on ruby chocolate!
Learning so much 😄 🍓 🍫
When you put the chocolate in the plastic wrap for the leftovers, I was wondering if you were going to snip off a corner after wrapping it up to give your berries a drizzle, like a makeshift piping bag. I’m decently sure that might work, if it doesn’t end up too floppy to hold upright. Maybe if the chocolate is put the in a zip-top bag…?
I also wonder if that chocolate compound mix would be good in cold applications like ice cream as well: if it’s a bit softer with the crystals disrupted, maybe it wouldn’t be as hard when out in ice cream as well. I always feel cheated when I get mint chip ice cream and the chips just stay solid so I don’t taste them, lol.
In any case, as you can see, your videos inspire me! I used your cakeulator to make my first ever Swiss meringue buttercream the other day and it was fantastic. (It was matcha, and glorious.) Thanks for your unique approach and thorough explanations!
Usually, I'll make a little cone with parchment paper to drizzle chocolate - I think I have a short vid here on how I do that but yeah you could use a little plastic bag too :)
You know I kinda did the chocolate thing accidentally - not with ice cream but frosting. The frosting was too cold so I drizzled the chocolate in and it made these chips. So it turned into chocolate chip frosting - which was actually really really tasty
Huzzah for Whittaker's! One of the best things to come from NZ!
lol! It was a gift during a trip I made so I packed it in my suitcase and the wrapper got a little destroyed but I'm so excited to try it 😍
@@Sugarologie Hope you like it! My favourite is the peanut butter filled one, but they are all delicious!
I assume you store the dipped strawberries in the fridge? Does condensation form on them when you take them out? Does the chocolate soften?
yeah, it's always a toss-up bc you want to keep the strawberries cold but then there's the chocolate. These are best eaten within the same day, so I usually leave them out. If I have leftovers, then I do put them in the fridge, but condensation does form when you take them back out. That usually messes up the nice surface on the chocolate so I try not to do that if they need to be perfect for an occasion.
Is there a particular reason to keep the leaves on the strawberries (other than aesthetics)?
Could this technique make it easier to make a chocolate sphere ?
Hi! What specific chocolate did you use?
Where do I consistently find large strawberries
I need to make these
loved this video! will definitely be using this technique for valentine's day coming up. also..... where is your cute strawberry sweater from??
I love buying stuff with fruit on it…I have no idea why. this one is from Amazon - it’s the strawberry cardigan from makemechic ❤️
do you think this mixed version would word for white chocolate? if so would the ratio be same or different?
Yes I didn’t show it in the video but it works just the same - 75% /25% - real/compound with white chocolate
Great 👍
I have tried so many different chocolates to melt for a drip in cakes or for dipping and I can't get it right. My chocolate either clumps up quickly in the microwave even when doing short heating intervals or it hardens way too fast in the container. Any recommendations or thoughts on what I'm doing wrong? It looks so easy on everyone's videos and I think I'm following instructions 100% but I can't get it right. I've melted chocolate chips, candy melts and almond bark. I don't think I've used real chocolate bars.
as an autistic person thank you so much for adding details like microwave wattage, it drives me crazy how vague so many recipes are online 😭
🙄
You are truly a trend setter…!applause…
YUM!
What’s the brand of your kids bento lunchbox?
Bentgo - they have 3 packs that are cheap at costco
Really good job. Tell them not to buy the store packaged stuff due to added chemicals..
I will watch more vids ...keep up the good work
- homeless chocolatier
I have always tempered my chocolate, but I am going to try this. It will save so much time! Thank you!
I do have to add though, imo Ruby chocolate is an abomination. Citric acid should not be in chocolate :P
Haha yeah ruby is definitely is a divisive chocolate - though the thing that interests me most is that I think it took a decade for Callebaut to make the chocolate and I'm a sucker for innovation. Especially since we've had the other types of chocolate for such a long time before this one. Just kinda cool to think about
Have you checked by any chance how high you could get the percentage of real chocolate for it to still set? It’s an awesome method!!
You know the highest I got was 75% - I’m not really sure how high you could go before having to really temper it like normal real choco. That would have been a great experiment to do though …
@@Sugarologie thanks so much for the response! 75% is great though-I’m most worried about flavour rather than price as it’s such an occasional treat to make, so I’m glad you found a formula that incorporates even more real chocolate than the 50/50 recipe you started with :)
Will your favorite technique work for cakepops?
Yes :) I've dipped cookies and all manner of things in this chocolate
Oh my goodness I missed you 😩
You must be subscribed to pipe it. Now you're sharing his technique. I hope you give cudos
Best chocolate chip cookies using margarine !!?!! That’s an idea!!!
Vinegar kills mold spores
You might know this too but there’s a bit of controversy in the food science world about the validity of “Ruby chocolate” as an actual chocolate. I think many experts believe it’s just a cute marketing trick more than a major innovation in chocolate, but personally I like the flavor regardless. Just figured I’d mention it since it’s recent and seems like you’re interests
Your strawberries looks like they’re from Lunardi’s 🤔
OMG how the heck did you figure that out. Only a person who looks at strawberry sizes and qualities at different markets would know that lol (bc I'm the same way...)
@@Sugarologie lol- I shop at Lunardi’s and they have the best strawberries in the Bay😜
@@ladyramen7655 🍓🍓🍓agreed🍓🍓🍓
Steals a chocolate covered strawberry 😂😂😂😂
You have children omg you basically look like 20