CHOCOLATE COVERED RASPBERRIES

CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread
Mother’s Day was this past weekend and while shopping I noticed several stores selling chocolate covered berries. For about a million dollars each. Okay, that might be a slight exaggeration, but honestly, they were so expensive. The light bulb went on and I went home and made an entire tray full myself for a fraction of the cost. Happy Mother’s Day to me! The raspberries were easily the highlight of the project and I thought I’d share this simple idea on how to easily cover them with chocolate.
I used gourmet dipping chocolates from www.Chocoley.com. If you enjoy making delicious chocolate covered creations, then you need to stock your pantry with Chocoley products. I was amazed at how incredibly easy it was to melt the chocolate and dip the berries! Everyone at our Mother’s Day dinner raved about the deep, rich chocolate taste too. No diluted, waxy tasting chocolate anymore- they were so delicious!
CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread
Chocolate Covered Raspberries
My husband saw a local chocolatier make chocolate covered raspberries once and I tried to mimic their method from his description. It worked quite well and everyone adored them! I loved adding a little variety to the traditional chocolate covered strawberries.
Step 1: Melt dark chocolate slowly using a double broiler or in the microwave. I loved the “How to Melt Chocolate” guide from Chocoley. It was so helpful! If you use the microwave to melt your chocolate, just remember to go slowly (20-30 seconds at a time) and stir gently. Once chocolate is melted, transfer it to a small, fairly deep dish.
Step 2: Using a fork, spear one raspberry on the tines on one side, then another raspberry on the other side, finishing with one raspberry in the middle.
CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread
Step 3: Dip raspberries in the chocolate. Flip the fork over to cover the other side of the berries.
CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread
Step 4: Gently push the berries off the fork and onto a piece of parchment all at once, keeping the berries in a group. Let solidify & harden.
CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread
Step 5: While you’re dipping berries, have the bottle of white chocolate drizzle melting. (Using the Drizzle & Design White Chocolate was so easy since it already came in a bottle. Just stick the bottle in a bowl of hot water and wait for it to melt. The bottle is large too, so it will last a long time!)
Step 6: Drizzle chocolate covered berries with white chocolate. Allow to cool and harden prior to serving. Berries are best served within a few hours of dipping.
ENJOY!
**All www.Chocoley.com products used in this post were supplied by www.Chocoley.com to try out at no cost to me. They’re delicious and incredibly easy to use though, hence my post recommending them. Check them out!
CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread
CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread
CHOCOLATE COVERED RASPBERRIES featuring Chocoley products: Butter With A Side of Bread

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