To give chocolate-dipped strawberries a more professional look, I hit upon an unusual tool: corn cob holders. I pierce the berry through the top with the corn cob holder, use the holder as a handle to dip the strawberry, and then invert the strawberry over a raised cooling rack. The corn cob holders slide through the squares of the rack and keep the strawberries in the air, so they dry with a cleaner, more professional look.
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