Chocolate-dipped strawberries with almond rocher glaze

Ingredients

• 250 g Fresh strawberries (Gariguette or wild Mara) (Wash, hull and dry thoroughly)
• 200 g 70% cocoa dark chocolate (couverture type) (Break into medium-sized pieces to ease melting)
• 60 g Crushed almonds (Lightly toast dry for extra crunch (optional))
• 200 ml Water (For the bain-marie)

Instructions

1. Prepare the strawberries

   Wash the strawberries under cold water, hull them, gently pat dry with paper towels and place them on the silicone mat.

   Time: PT5M

2. Prepare the bain-marie

   Pour 200 ml of water into the saucepan, bring to a simmer (≈90 °C), then place the bowl containing the broken chocolate on top without the bottom touching the water.

   Time: PT5M

   Temperature: 90°C

3. Melt the chocolate

   Stir the chocolate gently with the spatula until you obtain a smooth, glossy texture. Keep the heat medium to stay below 45 °C.

   Time: PT5M

   Temperature: 45°C

4. Incorporate the almonds

   Add the crushed almonds to the melted chocolate, stir quickly to obtain a homogeneous mixture.

   Time: PT2M

5. Dip the strawberries

   Insert each strawberry into the chocolate using a fork, turn it to coat well, then place it on the silicone mat allowing the chocolate to drip off.

   Time: PT8M

6. Let set

   Place the mat with the coated strawberries in the refrigerator or on the pre‑cooled marble slab for 10 minutes until the chocolate hardens.

   Time: PT10M

   Temperature: 4°C

7. Serve or store

   Transfer the strawberries to a serving plate. Eat immediately or keep in the refrigerator for up to 2 days.

   Time: PT5M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

8 g

Fat

4 g

Fiber

1 g