question about chocolate dipped strawberries

Is there some way to make chocolate dipped strawberries with amaretto or grand marnier without the melted chocolate seizing up?

Just an idea: make a thick ganache, as per truffles, put your flavorings in the cream. Make sure the strawberries are right out of a very cold fridge as you dip.

Mhays wrote:Just an idea: make a thick ganache, as per truffles, put your flavorings in the cream. Make sure the strawberries are right out of a very cold fridge as you dip.

It looks like most of the liquor/chocolate strawberry recipes involve injecting the strawberries with the liquor and then dipping the strawberry into the melted chocolate.

]You might try tempering the chocolate. This can be a complicated process involving a special equipment, but it can be done somewhat more simply using a microwave. Google has several pages on tempered chocolate; I found one, using a microwave, that works for me:

http://www.kitchendaily.com/2010/0923/h ... -microwave

Tempering doesn't require special equipment beyond a thermometer. The microwave technique is very effective if you are careful about not overheating. That said, I think adding alcohol to the chocolate will cause it to seize unless it is a very small amount.

rickster wrote:Tempering doesn't require special equipment beyond a thermometer. The microwave technique is very effective if you are careful about not overheating. That said, I think adding alcohol to the chocolate will cause it to seize unless it is a very small amount.

I have already had bad experiences with using a microwave and adding small amounts of liquor. I have found some recipes for adding liquor to melted chocolate, but they involve adding some sort of shortening.

You might want to try googling something like chocolate glazes for cookies. I did a cookie called an Amadeus cookie that was dipped in a chocolate glaze. The glaze involved Bringing to a boil sugar and water then adding chopped chocolate. You could sub liquor for the water but the boiling might eliminate a lot of the flavor of the liquor.