White Chocolate Strawberries

Wash the strawberries and dry them thoroughly with paper towels.

Melt 500 g of FunCakes Chocolate Melts White in the microwave or in a bain-marie as indicated on the package. First, let the melted chocolate cool to 41 ℃, then add the remaining 20 g of Chocolate Melts and continue stirring until no pieces are visible. Then let it cool further to about 27 to 28 ℃. This is the ideal temperature for working with white chocolate. When the chocolate is well tempered, it will develop a nice shine and a lovely snap once hardened. Tip! Tempering the chocolate is important to get the best and most beautiful effect. If you simply melt the chocolate without tempering, the chocolate will remain softer and sticky and may develop a dull appearance or a white layer. The taste remains the same, but the result will be less smooth and shiny. Use a chocolate thermometer to monitor the temperature.

Dip the washed strawberries into the chocolate, leaving the top uncovered so you can insert the knife later. Gently shake off excess chocolate over the bowl and place the strawberries on a sheet of parchment paper. Let the chocolate harden in the refrigerator. Tip! If you want the color to be a little darker, simply add a few extra purple Deco Melts.

Put the melted lilac Deco Melts in a piping bag, cut a small opening, and decorate with zigzags on the dipped strawberries.

Using a sharp knife, make a small slit on the top of the strawberry in the chocolate-free area, then gently insert a chocolate knife. Finally, place the strawberries in a mini baking cup.