Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Brochettes of strawberries in a crunchy chocolate shell (traditional method & Thermomix)
Description
A springtime treat, perfect for making in advance - with a thin, shiny, crunchy shell. These brochettes are reminiscent of the delights of Christmas markets or funfairs: chocolate that crunches under the tooth, a juicy strawberry at the heart. This homemade version is quick to make, beautiful to present, and ideal for children and gourmets alike. Bonus: it makes it easy to recycle your leftover Easter chocolates!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Wash, dry and hull the strawberries. Place 3-4 strawberries on each spike.
2. Gently melt the dark chocolate with the coconut oil in a bain-marie (max. 40-45 °C). Mix well.
3. Dip or coat the kebabs. Place on a baking tray lined with baking paper.
4. Melt the white chocolate with the coconut oil.
Tip: use it only when the dark chocolate starts to set, for a nice contrast.
5. Set aside in the fridge for 20 to 30 minutes. The shell should be hard and crunchy to the touch.
THERMOMIX® METHOD
Thermomix preparation
1. Place the dark chocolate in pieces in the bowl → 10 sec / speed 8
2. Add the coconut oil → 7 min / 40 °C / speed 2, transfer.
3. Place the strawberries on the skewers and dip in the melted chocolate or spoon over the top.
4. Place the white chocolate in the bowl → 5 min / 40 °C / speed 2 with the coconut oil. Decorate.
5. Chill in the fridge for 20-30 mins.
