As 2017 draws to a close, some of us like to look back at the past 365 days and do a little reflection. Here at Demetres HQ, we fondly remember our collaborations with local businesses and tastemakers, the exceptional artists we had the privilege of working with for our seasonal menus, the delicious recipes that chef Amy rustled up, and all of the photo feedback you fine folks shared with us regarding our new ice cream flavours. It’s been quite a year and we don’t know about you, but we’re ready to celebrate!
To put the finishing touch on the year, we’re noshing on some chocolate covered strawberries. Not just any strawberries though, oh no, we wanted some champagne soaked morsels of chocolate fruity delight. Think of these as the grown up cousins of ye olde jello shots – a little more refined in looks and taste but still dead easy to make.
Here’s what you’ll need:
- 1 lb strawberries (about 12-15 large strawberries)
- 1 bottle of champagne
- 2 cups white melting chocolate wafers
- 1 cup blue melting chocolate wafers
- 1 cup pink melting chocolate wafers
- Edible glitter, sprinkles, silver & gold dragées, etc. for decorating
Let’s get started!
First, pop that bubbly:
Then place strawberries in a large bowl or mason jar and pour the champagne over the strawberries so that they are fully immersed. Refrigerate and let sit for at least 4 – 5 hours, or overnight. The longer they sit, the more champagne flavour they absorb. However keep an eye on the strawberries to make sure they don’t become too soft.
Remove the strawberries and pat them dry with a paper towel. Make sure to dry them as thoroughly as possible! If any liquid gets into the melting chocolate, it will seize – which basically means a grainy and lumpy texture, yuck.
Melt the white wafers over a double broiler. Stir in a few of the blue and pink wafers to create a very light purple hue. Holding on the stem, dip the strawberries into the chocolate and shake off any excess. Lay the strawberry on a piece of wax or parchment paper.
Decorate the strawberry however you want (it’s New Years – go all out!) before the chocolate fully dries. Then dip a couple more strawberries in that hue of chocolate.
Add more of the blue and pink wafers into the chocolate mixture to get a slightly darker purple hue. Dip a few strawberries, decorate, and then repeat the process with the next shade.
Once all the strawberries are dipped and decorated let them sit at room temperature to allow the chocolate to harden.
Serve right away, or store at room temperature until ready to serve. While they can be stored in the refrigerator for a couple of days, the strawberries will begin to wilt so it’s best to serve on the day you make them.
And there you have it folks – the perfect bites to serve at your New Year’s Eve shindig. If you give these strawberries a shot, show them off to us on Instagram (@demetres) or Facebook and we’ll see y’all in the new year for more DIYs, recipes and behind-the-scenes goodness. Happy 2018!