When I was younger, the kitchen used to be child’s play, literally. I had cooking lessons throughout high school and I used to bake back in grade school so the kitchen served as an extension of my play room.
You name it, I probably made it. My kitchen experiments (and lesson plans) encompassed cakes, jams and jelly, longganisa (though solely in school), even bagoong! There was a particular French soup – Vichyssoise – that I considered my specialty made of puréed potatoes with cream, traditionally served cold but Alyssa-served hot.
Now that I’m older I rarely ever visit the kitchen – except when rummaging the pantry and ref for anything available for throwing in my mouth. With a lack of edible things to grab – I decided to attempt to make something and dug through photographs to remember recipes I was once bequeathed with. Although I don’t have any of the necessary ingredients to make this particular dessert, I decided to blog it instead in the hope that sharing the recipe with you would in turn result to you sharing the products with me. So here’s a quick recipe of a favorite of mine: chocolate covered strawberries. Here’s to hoping they magically land on my lap via your kitchen (and that my cousin, owner of this recipe, never sees this post lest she stop sharing her kitchen secrets.)
- Milk chocolate chunks/chips (as base)
- White & dark chocolate chunks/chips (for drizzling)
Step 2: Melt the milk chocolate chips in a bowl for dipping. Set microwave temperature to low and check every 20 seconds stirring the chocolate after each 20 second interval. Make sure all the chips are completely melted. Once done, hand dip each washed strawberry just until under the stem. Place dipped strawberry on a baking pan lined with waxed paper. (I tried it once without and the chocolate stuck to the pan leaving my gorgeous strawberries blotched.) Refrigerate strawberries.
Step 3: This is the part I personally find tricky. What we did was place the dark and white chocolate chips in a squeeze bottle each. Then we placed each bottle (make sure it’s microwavable) in the microwave at low temperature for about 10-15 seconds each interval. My cousin, I think mostly because she makes this often, just kind of squeezed the bottle at each interval to mix the chocolate and make sure all the chips are melting. Repeat until completely melted. Make sure you use a glove as the bottle gets really hot. Using the squeeze bottle, drizzle over the strawberries in a zigzag manner (or whichever artistic direction you deem fit.) Repeat with the white chocolate squeeze bottle. Refrigerate for a few minutes.
Step 4: Enjoy! (Although this should’ve gone without saying. I just wanted cheesy, cliché emphasis.)
So, anyone wanna send me some?
reblogged from wecreativenatives.com