Comments on: Easy Chocolate Covered Strawberries

By: 4theloveoffeasting

4theloveoffeasting — Fri, 15 Apr 2011 23:58:47 +0000

Good idea! I think you co-worker is spot on!

By: eskimopie

eskimopie — Thu, 14 Apr 2011 19:42:24 +0000

One of my co-workers said that you should skim the top of the butter when you do that, to get rid of all that foamy like stuff and just use the clear stuff at the bottom. I will definately let you know. Thank you

By: 4theloveoffeasting

4theloveoffeasting — Thu, 14 Apr 2011 18:41:13 +0000

Haha! I definitely think I might have been related to her in another life cause I definitely agree with her thoughts on butter If you try the sauce and add butter let me know if you think it makes a difference!

By: eskimopie

eskimopie — Thu, 14 Apr 2011 17:39:30 +0000

Okay – thank you. I was just wondering. I guess it would make it smoother. When I make mine, the chocolate is always so thick after awhile. I can see adding the butter making it smoother. I will have to give it a try. Thank you. (haha you must be related to Paula Deen… everything is better with lots of butter… haha)

By: 4theloveoffeasting

4theloveoffeasting — Thu, 14 Apr 2011 13:10:54 +0000

Hi Eskimopie! Doesn’t butter make everything taste better? To be honest I wish that by adding butter it would prevent the chocolate from breaking off but unfortunaltey that will still happen with this recipe. I do think, though, that adding the vanilla and butter help to make the chocolate smoother for dipping and/or using the chocolate as a sauce. Hope this helps to answer your question! Thanks for stopping by!

By: eskimopie

eskimopie — Thu, 14 Apr 2011 00:06:53 +0000

what does adding the butter do to this? I was just wondering because when I make my chocolate dipped strawberries, I dont add butter just melt the chocolate. But when you bite into them the chocolate brakes off – so does adding the butter help make it not fall off with the first bite