Chocolate Covered Marinated Strawberries

In a large bowl, add all balsamic vinegars (except the 1/4 c. Espresso) with washed strawberries. Let stand covered in the fridge for 1 1/2 hours.

Drain and dry the strawberries. Using a double boiler heat one inch of water in the bottom. Bring to a simmer. Add chocolate to the double boiler and let it melt, stirring occasionally, until there are no lumps. Hold the stem and dip the strawberries one at a time into the chocolate. Lift the strawberry out completely and shake off excess chocolate.

Put strawberries on a plate or cookie sheet and cool in the fridge until the chocolate has hardened. Reduce the Espresso Balsamic in a saucepan on the stovetop turned to medium-high. Stir continuously to prevent burning. When the balsamic is thick enough to coat the back of a spoon, it is finished. Remove from heat immediately. Let cool completely - it will thicken more as it cools - and then drizzle over chocolate covered strawberries.

*Tested in Salads and Desserts Cooking Class

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