Comments on: Chocolate Dipped Strawberries http://www.reluctantgourmet.com/blog/dessert-recipes/chocolate-dipped-strawberries/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 08:12:52 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: judeye http://www.reluctantgourmet.com/blog/dessert-recipes/chocolate-dipped-strawberries/comment-page-1/#comment-112330 judeye Tue, 12 Oct 2010 18:46:01 +0000 http://www.reluctantgourmet.com/blog/?p=590#comment-112330 yeah i made a strawberry infused vodka this year and was wondering the same thing as david....how to successfully coat the vodka soaked berries with chocolate for a nice holiday treat for the adults...and a pleasant reminder of the early summer harvest... yeah i made a strawberry infused vodka this year and was wondering the same thing as david….how to successfully coat the vodka soaked berries with chocolate for a nice holiday treat for the adults…and a pleasant reminder of the early summer harvest…

]]> By: David http://www.reluctantgourmet.com/blog/dessert-recipes/chocolate-dipped-strawberries/comment-page-1/#comment-97247 David Tue, 13 Apr 2010 10:06:47 +0000 http://www.reluctantgourmet.com/blog/?p=590#comment-97247 I've never tried a chocolate fondue or a chocolate fountain. The reason that I stumbled on your blog is that I was trying to find a way to recreate the chocolate coated alcohol soaked fruits from that selection that I absolutely adore. I can see that I could use a fondue approach to Kirsch soaked cherries, but rum soaked sultanas? I would lose those on the fork surely? Any ideas or prior attempts on that .. and whether the alcohol would create a problem in dipping in chocolate? Would I need to pat the soaked fruit dry or dust in cocoa maybe (seems like a waste of alcohol if I need to pat dry ..lol) <em>Great questions. Not sure of the answers but will investigate. - RG</em> I’ve never tried a chocolate fondue or a chocolate fountain. The reason that I stumbled on your blog is that I was trying to find a way to recreate the chocolate coated alcohol soaked fruits from that selection that I absolutely adore. I can see that I could use a fondue approach to Kirsch soaked cherries, but rum soaked sultanas? I would lose those on the fork surely? Any ideas or prior attempts on that .. and whether the alcohol would create a problem in dipping in chocolate? Would I need to pat the soaked fruit dry or dust in cocoa maybe (seems like a waste of alcohol if I need to pat dry ..lol)

Great questions. Not sure of the answers but will investigate. - RG

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