Author of Ed Engoron’s Choclatique, Running Press, 2011
I never get tired working in our test kitchen dreaming up new chocolate ideas. It’s kind of like being in a space-age chocolate science fiction laboratory where we have liquid nitrogen canisters, chocolate tempering pots, enrobing machines and even a large wood-fired pizza oven we use to roast cocoa beans.
Last week it was strawberries. This time of year in California strawberries are harvested aplenty. We made fresh strawberry white chocolate ganache, dark chocolate-frozen strawberry ice cream and chocolate-dipped fresh, long stem strawberries.
Midway through the afternoon we discovered another tasty way to enjoy sweet, fresh strawberries! Strawberries provide Vitamin C, more antioxidants ounce for ounce than blueberries and many other nutrients, making them a great addition to a well-balanced diet – not to mention how great-tasting they are! Here’s a deliciously easy summertime dessert that you can make in minutes and it’s made with Choclatique Private Reserve Dark Chocolate (64%), vanilla yogurt and strawberries of course!
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 6 servings
1 cup crushed chocolate wafers or animal crackers
6 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 cup vanilla yogurt
1 pound whole, long-stem strawberries, cleaned and dried
- Place crushed wafer or crackers in a shallow dish; set aside.
- Gradually melt the chocolate in a microwave oven in 30 second bursts stirring at each break until the chocolate has melted.
- Remove from the microwave oven and add the yogurt to melted chocolate and stir until well combined and smooth.
- Dip one strawberry in chocolate and roll in crushed wafers or crackers; set on waxed paper lined baking sheet. Repeat with remaining strawberries.
- Refrigerate strawberries until chocolate is firm (about 30 minutes). Store in airtight container in refrigerator.