Sous Vide Spiced Tempered Chocolate Covered Strawberries
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, Fra ...
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Ingredients for 6
1 12oz/340g package high-quality chocolate chips
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
Strawberries, for dipping
Directions
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Step 1
Set your immersion circulator to 115ºF/46.1ºC.
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Step 2
Place your chocolate chips and spices into a zip-locking bag.
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Step 3
Using the immersion method, release as much air as possible.
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Step 4
Place in the bath and set the timer for 10 minutes.
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Step 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.
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Step 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.
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Step 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.
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Finishing Steps
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Step 0
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.
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Step 1
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.
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Step 2
Continue until all of your strawberries are done, or you run out of chocolate!
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Step 3
Place tray into refrigerator uncovered for at least 30 minutes for chocolate to harden. You can leave in there even longer.
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Step 4
Transfer to a serving dish and enjoy!