Porto strawberries
30
10
4
No
Ingredients
- 12 medium size strawberries
- 250 ml (1 cup) of 50% dark chocolate + cocoa
- 250 ml (1 cup) of white chocolate
- 2 oz (3 tablespoons) of Porto
Preparation
Side-by-side mode
- Set a marble plate, a Pyrex plate or a large plate in the freezer.
- In a bain-marie, slowly melt dark chocolate.
- Meanwhile, hull strawberries while being careful to remove strawberry's heart (the white part that looks like a carrot). Also slice tips. It will help you make it stand.
- Place the refrigerated plate near the plate with melted chocolate. It's also possible to set a a parchment paper over. It will ease to take off strawberries once finished.
- With a fork, verticaly sting strawberries to be able to soak into chocolate. Lay everything, make it stand on the plate. Chocolate will freeze and act as a foot to maintain strawberry standing.
- With a pastry syringe or a small spoon, pour some drop of Porto into each strawberries. Do not fill them up too much. Then, set in the refrigerator for an hour.
- Melt white chocolate.
- Take out strawberries of the refrigerator and pour melted white chocolate, over each strawberries with a small spoon to cover Porto inside the strawberry. Set again in refrigerator until serving.
- Take off carefully strawberries base with a knife then serve.
Chef’s note
It's possible to replace white chocolate with milk chocolate.
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