Sous Vide Spiced Tempered Chocolate Covered Strawberries

We're spicing up the traditional method of tempering chocolate to make some unforgettable chocolate covered strawberries here! Cinnamon and chili are spices we associate with delicious Mexican chocolate, but there's more to it than just taste. Cinnamon has a whole breadth of health benefits, from lowering blood sugar to having anti-inflammatory effects, and cayenne is known to boost metabolism and helps digestion. Mixed with antioxidant-loaded dark chocolate, you're actually doing your body a FAVOR by indulging!

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:05

Recipe Time: 00:20

Temperature : 115F / 46.1C

Ingredients

• 1 12oz/340g package high-quality chocolate chips
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne
• Strawberries, for dipping

Directions

1. Set your immersion circulator to 115ºF/46.1ºC.
2. Place your chocolate chips and spices into a zip-locking bag.
3. Using the immersion method, release as much air as possible.
4. Place in the bath and set the timer for 10 minutes.
5. After 10 minutes, remove the bag from the bath and massage to ensure that all chips are melted and you have a smooth mixture. Release any air that may have surfaced from between the chips and place back in the bath.
6. Lower temperature of the bath to 81ºF/27.2ºC and add ice or cold water to help it get there quickly. Once the temperature is reached, increase again to 90ºF/32.2C.
7. Once temperature increases to new level, let chocolate stay there for 5 minutes, regularly massaging the bag to make sure that no crystals form.

Finishing Steps

1. Remove the bag from the bath and transfer about half to a small, dry, water-warmed bowl. You can place the remaining half back into the warm bath to stay fluid.
2. Dip washed-and-dried strawberries in with a swift dip-and-turn motion. Transfer to a waiting baking tray or plate lined with parchment or wax paper.
3. Continue until all of your strawberries are done, or you run out of chocolate!
4. Place tray into refrigerator uncovered for at least 30 minutes for chocolate to harden. You can leave in there even longer.
5. Transfer to a serving dish and enjoy!