Jacques Torres, fondly referred to as Mr. Chocolate, is one of NYC'sfinest chocolatiers. We sat down with Jacques and asked him a few questionsregarding his career and the classic marriage of strawberries andchocolate.
How did you become to be known as "Mr. Chocolate"?
I became Mr Chocolate, 13 years ago, when I opened my first manufacture inDUMBO. That was right after the movie "Chocolat" came out and New York was inneed of a chocolatier.
Did you always know you wanted to pursue a career in chocolate?
I come from a family of craftsmen and from very young, I always knew Iwanted to create with my hands. Pastry and chocolate are my passion, it becameevident.
Now I'd like to transition into how to handle chocolate. Specificallyaround how chocolate and strawberries interact. The first question I have is,should I wash my berries before dipping them in chocolate?
We [Jacques Torres Chocolate Factory] do wash the strawberries beforedipping them, but we also dry them one by one with a paper towel.
What is the best type of chocolate to use for chocolate dippedstrawberries?
It depends on the ripeness of the fruit itself. Sweet summer strawberries call for ahigher cocoa content chocolate. You need to create contrast!
Why do you prefer to use Driscoll's berries?
Sweetness, quality, durability, shelf life, the consistent shape of theberries, they're less seedy and do not have white shoulders. Not to mention,they are always red, consistent and their firmness lasts longer. But what Ilike the most is their very flavorful taste.
Are there any differences or tips and tricks for melting milk chocolateversus white chocolate and dark chocolate?
Milk and Dark chocolate are more sensitive to heat, you need to heat them ata lower temperature.
What is your favorite chocolate pairing or combination for Valentine'sDay?
Berries bring a lot of freshness to an already smooth and deliciouschocolate. It is very sexy to share food, so feeding each other chocolatecovered juicy strawberries or simply melted warm chocolate drizzled overassorted fresh berries is a must on Valentine's Day.
What is tempering chocolate? Do I need to temper my chocolate for chocolatedipped strawberries? If yes, what is the best technique for this? Do you need acandy thermometer?
When melting chocolate, molecules of fat get broken down. By creating acrystallization we can put them back together; and this is tempering.If you donot temper your chocolate it will not be crunchy and have this pleasant texturenor will it have that silky shine that makes chocolate covered strawberries sobeautiful and perfect.
The best technique is for you to have: microwavable bowl, a microwave, laserthermometer and a hair dryer. Melt to a 100-105F degrees by putting in themicrowave on a high heat. Every 20 seconds stop the microwave and stir yourchocolate. When melted, let it cool down in front of an open window or a coolair draft area. After 15 to 20 min the chocolate will be crystallized on theside of the bowl. It is time to stir and look at the temperature with a laserthermometer. If it is under 90 F degrees, reheat with a hair dryer until youreach 90 F degrees. I do recommend a laser thermometer because it is moreprecise.
Do you have a signature chocolate dipped strawberry?
I love making my dippedstrawberries looked like tuxedo and wedding gown. Always a winner!
Can you share a couple secret tips on how you make your tuxedo chocolatecovered strawberries?
Always temper chocolate, using 2 kinds of chocolate (white and dark) tocreate contrast like a real tuxedo.
How do you store chocolate covered strawberries so they will last longerthan Valentine's Day?
We package them into small individual bags, however, chocolate coveredstrawberries taste best in the first 24 hours. I recommend eating them rightaway and not storing them at all.
How do you prevent condensation occurring on the chocolate and in betweenthe chocolate and the berry?
It is very hard because strawberries are made of 90% water. Do not dip whenthey are very cold, try to use room temperature strawberries. For an evenbetter result, do not put them in the refrigerator but in a cold place.
What's an easy way to make my chocolate dipped strawberries look specialand professionally done?
Buy them at my store! But if you want to do them at home: hold yourstrawberry by the stem (if the straw does not have a stem stick it on askewer), dip it in the tempered chocolate, shake until it is not drippinganymore. You can leave it this way or roll it right away in your favoritetopping: crushed toasted almonds or peanuts, fresh grated coconut, cereal…
How many chocolate dipped strawberries can your shops make in one day?
This year we did 1,500 strawberries [in one day] but we could do 10 timesthis amount… Stay tuned for the upcoming years!
Check out Driscoll's Chocolate Covered Strawberries recipes.
Visit Jacques Torres' officialsite to discover more of his fascinating chocolate creations.
FAQs
I like to use semisweet chocolate because I find it has the perfect balance of sweetness for the strawberries. Milk chocolate and white chocolate are a little too sweet for my preference, and they're more challenging to work with when coating. However, if that's your preference, then go for it!
Do strawberries need to be cold before dipping in chocolate? ›
Use room temperature strawberries and DRY THEM really well.
Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they're very dry, otherwise the chocolate won't set on them properly.
Should you make chocolate-covered strawberries the night before? ›
Chocolate covered strawberries are best enjoyed fresh, but you can prepare them a day in advance. Once the chocolate has hardened, store them in an airtight container in the refrigerator. Remove them about 30 minutes before serving to let them come to room temperature, enhancing their flavor and texture.
How long to leave chocolate covered strawberries? ›
You can leave chocolate covered strawberries out overnight if you'll be eating them within 24 hours. Otherwise, you can store them in the refrigerator and eat them within two to three days. However, they're best enjoyed at room temperature within 24 hours.
Why do chocolate covered strawberries get soggy? ›
Chocolate Covered Strawberries are best served fresh, the same day they are made and stored in a cool place – not in the refrigerator. If stored longer than a day, the berries gradually release moisture so they will gradually get mushy.
How to stop chocolate-covered strawberries from sweating? ›
If you're planning on saving your chocolate covered strawberries for more than one day, yep, they'll need to be refrigerated. Unfortunately, this means that they will sweat a little bit. To minimize sweating, place a couple sheets of paper towels into the bottom of an airtight container.
Can you use regular chocolate chips for dipping? ›
You can use chocolate chips for quick-and-dirty dipping; they're meant to survive in the oven, after all, so a few gentle zaps in the microwave won't do much damage. Chips don't contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.
Why can t you put chocolate-covered strawberries in the fridge? ›
“When you refrigerate your chocolate-covered strawberries, they won't taste as fresh or flavorful as keeping them at room temperature. But, of course, you'll get more longevity out of them,” says Edible Arrangements on their website.
How to prep strawberries for dipping? ›
Rinse the strawberries in fresh water, dry them thoroughly, and then transfer them to a cooling rack with paper towels. Lightly cover strawberries in plastic wrap and place them into the fridge if you aren't going to use them right away. Make sure your strawberries are at room temperature before dipping.
How to make chocolate-covered strawberries without a flat side? ›
Insert a toothpick about 1/3 of the way into the top of the strawberry where the leaves come out. Pull the leaves up around the toothpick and hold the pick and the leaves in your fingers. Dip the strawberry into the melted chocolate, tapping or shaking off any excess.
There are two secrets to ensuring your chocolate perfectly sticks to your strawberries. You need to fully dry the strawberries with paper towels, as too much moisture will keep the chocolate from sticking. And ensure they reach room temperature before you dip them to help the chocolate stick.
Should I temper chocolate for chocolate covered strawberries? ›
If you do not temper your chocolate it will not be crunchy and have this pleasant texture nor will it have that silky shine that makes chocolate covered strawberries so beautiful and perfect. The best technique is for you to have: microwavable bowl, a microwave, laser thermometer and a hair dryer.
How do you put lines on chocolate covered strawberries? ›
ALLOW chocolate to set. FILL a pastry bag or plastic storage bag with melted white chocolate. PIPE fine lines of white chocolate across chocolate-covered strawberry AND DON'T allow white chocolate to set. OR PULL white chocolate upwards toward stem of strawberry using a toothpick or skewer.
What is the best chocolate to use for dipping? ›
For the best melting and dipping, couverture chocolate works best. The higher cocoa butter percentage in this type of chocolate helps it to melt more smoothly for dipping.
What type of chocolate is best for melting? ›
Choosing your chocolate
Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.
What is the best chocolate to use for dipping cake pops? ›
Chocolate: You can use candy coating/candy melts, almond bark, or semi-sweet chocolate (or white chocolate). If using almond bark or chocolate, chop it up before melting. Melt it with 1/2 teaspoon vegetable oil to thin out so it's easier to use as a coating. Keep warm over a double boiler.
What chocolate is best for melting into molds? ›
The short answer is quality or couverture chocolate. The better your product is, the easier it will be to melt and temper to create unforgettably delicious confections. It's possible to use chocolate bars or chips, but they may not melt as well as chocolate made for baking like baking discs.
