Chocolate Covered Strawberry Baseballs Recipe

Method:

1. Rinse strawberries in cold water and pat dry. (Warning: Do not soak the berries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red & cold – but you won’t be able to dry the strawberry enough and it will cause the chocolate to seize.)
2. Melt your Bada Bing Bada Boom Dipping & Enrobing Formula using instructions that came with your chocolate.
   

    

   Melting Instructions for Bada Bing Bada Boom

3. Hold strawberry by the stem and push into chocolate, covering as much of the strawberry as possible
4. Gently tap your hand on the side of the bowl to allow excess chocolate to drip back into the bowl.
5. Place chocolate covered strawberry onto a Heavy Weight Dipping Sheet lined tray.
6. Let the chocolate set-up (harden) by placing the dipping sheet lined tray of chocolate covered strawberries on a level shelf in the refrigerator until it is obvious that chocolate is set-up. This can take between 15-30 minutes (Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature. See “Important Note” below.)
7. Melt your Drizzle & Design Chocolate using instructions that came with your chocolate.
   
8. Add red coloring to the Drizzle & Design Chocolate according to the instructions that came with your coloring oil.
9. Draw 2 half circles with the Drizzle & Design Chocolate, like on a baseball, and return to the refrigerator has set
10. Once this first layer of design has set, draw short horizontal lines over the half circles to create the effect of stitching. Return to the refrigerator until set.
    
11. Store in an airtight container until ready to use.