MARBLED CHOCOLATE-DIPPED TREATS RECIPE BY TASTY
This mesmerizing box of handmade chocolate treats is filled with strawberries, chocolate sandwich cookies, and pretzels swirled in black-, blue-, red-, and purple-dyed white chocolate to create an elegant marble pattern, then decorated in edible gold paint for the perfect finishing touch. It makes the perfect Mother's Day gift or treat for any special person in your life!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h10m
Yield 2 boxes
Number Of Ingredients 23
Steps:
- Place the strawberries in a large bowl with the water, vinegar, and baking soda. Soak for 15 minutes to clean the berries. Transfer to a plate or tray lined with towels or paper towels and let dry completely.
- Insert a toothpick into the center of the stem end of each strawberry.
- Line a baking sheet with wax paper or parchment paper.
- In a 1-cup glass measuring cup or small microwave-safe bowl, melt 8 ounces of white chocolate in the microwave at half power in 30-second intervals, stirring between, until melted. Using a spoon or rubber spatula, stir in 1 teaspoon of melted coconut oil and ½ tablespoon of candy color maker until evenly distributed. Add ½ teaspoon (about 8 drops) of black food coloring to the cup of white chocolate. Using a toothpick, marble the food coloring into the white chocolate, being careful not to completely mix together.
- Dip 1-2 strawberries and 1-2 old-fashioned pretzels in the black and white marbled chocolate, slowly and carefully turning the berries in either direction for a more drastic marbled effect. Wipe off any excess chocolate before placing on the prepared baking sheet. Add the remaining ½ teaspoon (about 8 drops) of black food coloring as needed between dips to ensure the marbling remains visible.
- Make the marbled sandwich cookies: Tap the bottle of black food coloring in the bottom of 1-2 sandwich cookie molds so that a small amount of food coloring transfers to the bottom of the mold(s). Top with a spoonful of the marbled chocolate and swirl with a toothpick to create a prominent marbled look. Gently place a cookie in the center of the mold(s), being careful not to push all the way to the bottom, and top with more of the colored white chocolate, smoothing the surface and wiping the edges clean. Tap the mold on the counter a few times to release any air bubbles. If using a clear mold, look around the sides to be sure the white chocolate completely encases the cookie(s).
- Working with one color at a time, repeat with the remaining white chocolate, coconut oil, candy color maker and the blue, red, and purple food coloring to make more marbled white chocolate to dip the remaining strawberries, pretzels, and sandwich cookies. Let everything set at room temperature for 20-30 minutes.
- Once set, carefully remove the cookies from the mold. If they do not release easily, transfer to the freezer for 2-3 minutes, then try again. Transfer to the baking sheet with the strawberries and pretzels.
- Make the edible gold paint: In a small bowl, mix together the gold luster dust and vodka until smooth with a consistency slightly thicker than water. If too loose, slowly add a small amount of luster dust until the right consistency is reached. If too thick, slowly add 1-2 drops of vodka to thin. If the gold paint evaporates while working, add 1-2 drops of vodka to rehydrate.
- Paint the strawberries, pretzels, and cookies with the gold paint as desired. Let dry at room temperature for 10-15 minutes without disturbing, then transfer each strawberry to a mini cupcake liner.
- Assemble the boxes: In the bottom of a 10-inch square windowed box, place a 10-inch round cake board, white side up. Arrange 5 red roses with the petals at the top of the box and stems toward the bottom. Cover the stems evenly with shredded white paper. Place 3 strawberries at the base of the stems of the roses. Arrange 3 pretzels above the strawberries, and 3 cookies above the pretzels, just below the roses. Repeat with the remaining items in a second box.
- Serve immediately or store the boxes in the refrigerator for up to 3 days.
- Enjoy!
CHOCOLATE-DIPPED TREATS
Kids of all ages love these chocolaty marshmallow treats. They're easy to make and make great Christmas gifts.- Donna Hickok, Olds, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and shortening. Stir in cinnamon. Dip three-quarters of each marshmallow, pretzel and/or strawberry in chocolate. Place on a waxed paper-lined baking sheet. Refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 19 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE DIPPED DELIGHTS
Steps:
- Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
- Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
- Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.
CHOCOLATE DIPPED FRUIT / TREATS
Don't wait for a special occasion to make these little darlings; make something up if you must have a "reason" for making a mess! Whatever you have on hand--dip it!--cookies, candies, fruit (fresh/dried), crackers, brownies, chips, pretzels.
Provided by Debber
Categories Candy
Time 19m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, melt chips and shortening in a microwave; stir until smooth.
- While that is melting, tear off rectangles of waxed paper (dipped items will rest here until set).
- Using a fork or a dipping tool, dunk half or entire pretzel into chocolate, slightly scrape bottom of item (don't want to waste chocolate dripping off!); set on waxed paper.
- Continue until chocolate is gone (gather other dip-able tidbits as suggested in the description).
- Unused chocolate can be scraped into a small container and chilled until another batch is made.
- Store dipped treats in a covered tin--kept away from heat or water.
- GIFT IDEAS: Add a handful to your Christmas cookie trays or tins; add 1/4°C dipped fruit to Junior's lunch box (counts as a fruit AND as "love"--all in one); fill a pretty jar tied with a festive seasonal bow and give to the mail carrier or hair dresser!
- DIPSTICK: Dip stick/rod pretzels, candy-canes, or lollipops/suckers THEN sprinkle with decorative sprinkles (you really should let the kids do this--it's just FUN!).
Nutrition Facts : Calories 1320.8, Fat 37.6, SaturatedFat 17.6, Sodium 3086.9, Carbohydrate 233.9, Fiber 11.8, Sugar 52, Protein 27
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