step 1
For the blond chocolate and almond covered strawberries.
Line a large plate with some baking paper.
step 2
Fill a large saucepan with water and bring to a gentle simmer. Add the blond chocolate (70 g) to a heatproof bowl and gently place over the pan of simmering water, making sure it is not touching the water. Stir the chocolate until it has melted then remove from the heat.
step 3
Pat the washed strawberries (1 handful) dry with a paper towel. Gently hold the strawberries and dip in the chocolate until evenly coated, letting them drip so there is no excess. Spread the strawberries onto the lined plate, and pop into the fridge to set for 10-15 minutes, or until slightly tacky but not completely set. Sprinkle over the desiccated coconut (1 tbsp) and place in the fridge, then serve when you are ready.
step 4
For the blood orange chocolate covered strawberries with a pistachio crust.
Line a large plate with some baking paper.
step 5
Fill a large saucepan with water and bring to a gentle simmer. Add the blood orange chocolate (70 g) to a heatproof bowl and gently place over the pan of simmering water, making sure it is not touching the water. Stir the chocolate until has melted then remove from the heat.
step 6
Pat the washed strawberries (1 handful) dry with a paper towel. Gently hold the strawberries and dip in the chocolate until evenly coated, letting them drip so there is no excess. Spread the strawberries onto the lined plate, and pop into the fridge to set for 10-15 minutes, or until slightly tacky but not completely set.
step 7
While the strawberries set, roughly chop the pistachios (2 tbsp). Once the chocolate has set, roll the strawberries in the chopped pistachios, and pop back into the fridge until you are ready to eat.
step 8
For the raspberry chocolate covered strawberries with a white chocolate drizzle.
Line a large plate with some baking paper.
step 9
Fill a large saucepan with water and bring to a gentle simmer. Add the raspberry dark chocolate (70 g) to a heatproof bowl and gently place over the pan of simmering water, making sure it is not touching the water. Stir the chocolate until it has melted then remove from the heat.
step 10
Pat the washed strawberries (1 handful) dry with a paper towel. Gently hold the strawberries and dip in the chocolate until evenly coated, letting them drip so there is no excess. Spread the strawberries onto the lined plate, and pop into the fridge to set for 10-15 minutes, or until slightly tacky but not completely set.
step 11
While the strawberries set, melt the white chocolate (30 g) as above in a heatproof bowl over a pan of simmering water.
step 12
Once the chocolate-covered strawberries have set, remove them from the fridge and use a teaspoon to lightly drizzle the white chocolate over the strawberries until they resemble stripes.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
