Chocolate-Covered Strawberry Flowers
Transform ordinary strawberries into stunning edible flowers with this simple technique that creates beautiful dessert art in just 30 minutes.
Equipment
- Parchment paper or silicone baking mat
- Microwave-safe bowl
- Small spoon
Ingredients
- 1 lb fresh strawberries hulled and thinly sliced
- 1 cup dark or milk chocolate chips or chopped chocolate
- Optional: flaky sea salt freeze-dried strawberry dust, or edible gold leaf for garnish
Instructions
- Prep the strawberries: Wash and hull the strawberries, then slice them thinly (about ⅛-inch thick).
- Create the flowers: On a parchment-lined baking sheet, arrange 5–6 strawberry slices in a circular shape to form a flower. Use a smaller slice or the tip of a strawberry for the center.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate in 20–30 second intervals, stirring in between, until smooth and glossy.
- Add chocolate to flowers: Using a spoon, gently pour a small pool of melted chocolate into the center of each strawberry flower, letting it naturally spread a bit.
- Optional garnish: Before the chocolate sets, add desired garnishes.
- Chill to set: Refrigerate for 15–20 minutes until chocolate hardens.
- Serve: Gently remove from parchment and serve immediately.
Notes
Choose firm, medium to large strawberries for best results
Work quickly when arranging slices to prevent juice release
Store covered in refrigerator for up to 24 hours
Work quickly when arranging slices to prevent juice release
Store covered in refrigerator for up to 24 hours
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