Chocolate-Dipped Strawberry Skewers with a Real Snap (traditional method & Thermomix)
Dessert (Mousse / Cream) Thermomix Chocolate
2025-04-20
A proper chocolate shell – crisp and firm, not soft like fondue.
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Ingrédients:
Préparation:
Wash and dry strawberries, remove stems. Thread 3–4 onto each skewer.
Melt dark chocolate with coconut oil in a bain-marie (max. 40–45 °C), stirring until smooth.
Dip or drizzle chocolate over skewers, place on baking paper.
Melt white chocolate with coconut oil. **Tip:** Drizzle only once the dark layer has slightly set – this keeps the white lines neat.
Chill for 20–30 minutes until the shell becomes **firm and snappy**.
Melt dark chocolate with coconut oil in a bain-marie (max. 40–45 °C), stirring until smooth.
Dip or drizzle chocolate over skewers, place on baking paper.
Melt white chocolate with coconut oil. **Tip:** Drizzle only once the dark layer has slightly set – this keeps the white lines neat.
Chill for 20–30 minutes until the shell becomes **firm and snappy**.
