To make one of these chocolate-covered delights, the first thing to do is to properly prepare a wide berry (the length of the berry is less important). Remove the bad spots and
"calyx" (or "hull")
from the berry.
It is generally best to choose berries without any bad spots, since the spots may show later. However, careful covering later with chocolate may hide really small spots, and spots on and near the tip of the strawberry are unimportant, since the tip of the strawberry will be removed later in carving the rose. Gently but thoroughly rinse the strawberry.
Next, the strawberry needs to be carved. The first cut is to carefully slice the strawberry flat where the calyx has been removed, like this:
A strawberry, flat cut perpendicular to the long axis of the berry.
This cut is to make the rose sit level when it is finished. It is also less likely that the "petals" of the rose will break off if this leveling cut is done first.
The next cuts are along the length of the strawberry, to make the rose's petals. Carefully slicing the blade into the strawberry, move the blade in the tip-to-calyx direction. The cuts should start approximately 1/3 of the length of the strawberry from the berry's tip and go through the berry to about 1/4 of the berry's length from the calyx/flat cut. These petals should be about 1/16 of an inch (1 mm) thick at their thickest points. Here's an example cut:
After opening these petals, make a second set of cuts around the strawberry to create another row of petals. Spread these open, too. Finally, beginning cuts at only 1/4 of the length of the strawberry from the tip, cut a third row of petals (this third row does not need to be spread open much). The berry should now look similar to this:
When the strawberry is cool and dry it is time to melt the chocolate for making the chocolate-covered strawberry rose (click
for more information about melting chocolate for strawberries). When the chocolate is ready to pour over the strawberry, remove the berry from the refrigerator and set it down somewhere stable. Carefully make sure that the petals are opened enough for the chocolate to flow down between them.
After the strawberry rose is "in full bloom", pour the chocolate over the rose (be careful not to burn yourself with the hot chocolate!). If you find any spaces on the rose are difficult to cover while pouring the chocolate, you may want to use a spoon to pour chocolate more precisely onto those spots.
It's not necessary to completely cover a chocolate-covered strawberry rose, though. The berry can be covered as much, or as little, as you want. For example, you could choose to only cover the cuts on the strawberry, and allowing some of the berry's skin to remain uncovered, as in the finished chocolate-covered strawberry rose pictured at the top of this page.
Although covering the strawberry completely is certainly an option, it may take away somewhat from the overall experience of the rose. After all, the red color and strawberry character of the rose are hidden from sight. Covering the strawberry only to the extent illustrated by this photograph is visually attractive because it allows that dark, brilliant strawberry red to show. Besides this, it's a rose, so it seems good to let a little "rose" red show!
After the chocolate cools and hardens, the strawberry rose is finished and ready to eat!
(Mary Jane over at Chocolate-Dessert-Cafe.com (link will open in a new window) liked this recipe so much that she recommends it over on her site! Thank you, Mary Jane! You've got a great site there!)
Share the fascination of these chocolate-covered strawberry roses with the ones you love, and please remember that you discovered them here at StrawberriesForStrawberryLovers.Com, Home of the World's Happiest Fruit!