Chocolate dipped strawberries?

[kentvegplot]

Hi everyone, I want to make some chocolate dipped strawberries to take to college tomorrow, as it will our last day together before exams.

Some recipes seem to suggest you need to add something to the chocolate while it's melting (the American ones say 'shortening' but I have no idea what that is) but others just say use the melted chocolate.

Anyone know why/whether you need to add to the chocolate?

[Alison Adams]

Shortening is just 'fat', so for this it probably means a bit of unsalted butter to keep the chocolate glossy, otherwise it might set 'dull' looking. I dont think it is essential though and wouldnt stop them tasting delish !

[indigox]

I think shortening is lard, or an equivalent fat.
I guess it makes the chocolate a little bit less crunchy.

I have always just dipped the strawberries in melted choc as is, but you could add a little bit of butter if you don't want it to set so hard.

[Hilary B]

If you want a softer 'coating' add some butter (unsalted would be best). I would use the chocolate 'straight', because I prefer a crisp covering, especially if they are to be transported. Softened chocolate tends to soften too much and get messy in transit.

[ginger ninger]

I like them dipped in dark chocolate, then just the tips dipped in white, they look really scrummy, try dipping some in chopped up nuts for a bit of crunch.

[kentvegplot]

Thanks all. I added a little butter, kept them in the fridge overnight and transported them in the cool bag - which I then plugged in until the mock exam was over and we were free for our picnic.

They went down a storm :-)