Strawberry Ghost quick + simple tutorial
Strawberry Ghost quick + simple tutorial
Juicy and sweet strawberry ghosts are delicious! ! This is a simple and quick tutorial on how to make these Boo-tiful snacks.
Create the perfect Halloween celebration with these cute strawberry ghosts! Mini spider pie, mummy biscuits and monster rice shortbread also add cute elements to the party table! And rinse it off with a glass of Boo-Nilla Ghost milkshake! !
Cruel hospitality
Chocolate strawberry is one of my favorite snacks. They are fresh and sweet, with just the right amount of chocolate. So if I can incorporate them into a celebration, you better believe that I will do it!
We ate so many interesting and festive foods during Halloween, so it is good to add something not so sweet to the mix. These strawberry ghosts are always popular with children!
Children like to get their hands dirty and help them…and then lick them clean. đ These will definitely be eaten by children and adults soon. They are a great addition to any Halloween spread!
Start with the perfect strawberry
Many fruits such as bananas will continue to ripen after being picked. Did you know that strawberries will not continue to ripen after being picked?That’s why it is The important thing is that you choose fully ripe berries to enjoy.
- It is red from stem to tip, or there is little white around the stem.
- The berries will give off a fresh aroma. No aroma means that they are immature, and a “strong” aroma means that they may be too mature and start to deteriorate.
- Avoid bruised, wrinkled, or reddish-brown berries, as these indicate they are too old.
Dipped strawberries
wash. Rinse the strawberries first. Place them on paper towels to dry.Make sure you Wash and dry completely Before soaking the berries. This not only helps the chocolate stick to the berries, it also helps the chocolate last longer.
Prepare. Line a baking sheet or baking sheet with parchment paper*. Place the strawberries next to the pan. Also, when the chocolate melts, place a hot pad next to the pan.
*tip: Sometimes the parchment paper does not hold well and starts to roll up. To prevent this, I spray a little cooking spray on the pan and place it on the parchment paper.
The candy melts. Melt your white candy coating. This may be a tricky part, but the trick is to make only a few cubes at a time, put it in a small pot, heat it over a low heat, and stir constantly with a rubber spatula. Yes, it may take at least 5 minutes, your hands will feel tired, but your candy will melt completely. When the candy coating is completely smooth, keep away from heat.
dip. Hold your chocolate can at an angle. Grab the stem of the strawberry and dip both sides in the chocolate. When placing the strawberry on the parchment, drag and drop the strawberry to form a ghost tail. Continue to do this for all strawberries.
Cool. Let the strawberries sit on the counter until they harden. Melt the milk chocolate and put it in a Ziploc bag with a small cut in the corner. Control the eyes and mouth, and then fix it. Put it in the refrigerator to freeze faster.
Tips + storage information
Another good way to melt chocolate and keep it warm without burning long enough to soak all the strawberries is Use double pot. If you donât have one, you can make your own:
- Add 2 inches of water to a small pot
- Find a heat-resistant metal or glass bowl slightly larger than the pot so that the sides of the pot keep the bottom of the bowl out of the water.
- Add the melted candies to the bowl, then bring the water to a boil.
- Reduce the heat and stir the chocolate until melted and smooth
Shop Place the ghost berries in an airtight container and separate the layers with wax paper. If served on the same day, they can sit at room temperature.Otherwise store them in the refrigerator for 2-3 days.
condensation: When storing chocolate-coated strawberries, you may have noticed that condensation beads sometimes form on the chocolate. One way to reduce this impact is…
- Place the paper towel at the bottom of the storage container.
- Sprinkle baking soda on the paper towel, and then place another paper towel on top of the baking soda.
- Finally, you can put in the covered strawberries. Baking soda will absorb any moisture and prevent beads from forming on the berries.
More strawberry desserts:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 5 minutes
15 minutes total time
12 servings
Calories 144 kcal
Author Little Luna
- 1 pint strawberries, rinsed and dried
- 8 ounces melted chocolate white
- 1 ounce melted chocolate chocolate (facial)
- parchment
-
Rinse the strawberries first. Place them on paper towels to dry.
-
Line a baking sheet or baking sheet with parchment paper. Place the strawberries next to the pan. Also, when the chocolate melts, place a hot pad next to the pan. *Note: Sometimes the parchment paper does not hold well and starts to roll up. To prevent this, I spray a little cooking spray on the pan and place it on the parchment paper.
-
Melt your white candy coating. This may be a tricky part, but the trick is to make only a few cubes at a time, put it in a small pot, heat it over a low heat, and stir constantly with a rubber spatula. Yes, it may take at least 5 minutes, your hands will feel tired, but your candy will melt completely. When the candy coating is completely smooth, keep away from heat.
-
Hold your chocolate can at an angle. Grab the stem of the strawberry and dip both sides in the chocolate. When placing the strawberry on the parchment, drag and drop the strawberry to form a ghost tail. Continue to do this for all strawberries.
-
Let the strawberries sit on the counter until they harden. Melt the milk chocolate and put it in a Ziploc bag with a small cut in the corner. Control the eyes and mouth, and then fix it. Put it in the refrigerator to freeze faster.
The page you are looking for does not exist (404)