Chocolate Covered Strawberries and Traveling

Whenever I pass by a chocolaterie or candy store, I admire the chocolate-covered fruits that they sell and usually end up buying some. I love them all—apricots, oranges, and my favorite chocolate-covered strawberries. When I saw Roland’s strawberries at the farmer’s market an idea was born. Why not make my own? It couldn't be that difficult. And guess what, it is not.

You just have to get the right chocolate. I tried making them with chocolate chips mixed with bittersweet chocolate, but the chocolate looked horrible and I didn't care for the taste. After several tries, I came up with a satisfying solution. I love orange-flavored chocolate in my baking and that’s what I used this time. Mine do not look like the super fancy ones you get in the store and pay $3 each. Mine have more of a shabby chic look made by some clumsy adult (which happens to be me). This would be a great fun summer project to lure your children into the kitchen. And it’s finger-licking fun. I once made chocolate-covered pretzels with children and it was a real hit. We ended up with some chocolate-coved faces as well.

In two weeks, I will be going to Germany again to attend my niece’s wedding, which will be on our family farm. This will be very special occasion for me and I can’t wait. If my niece and her soon-to-be husband don't mind, I will do a special post about German country weddings
I love to travel. Most of my trips are to Europe because that’s where my roots and my family are. Several times I had to get ready within hours, because my mom was so very ill and needed me. (Click here to read about one of those trips.) In the old days, I would have a suitcase full of gifts for my mom’s caretakers and my grand nephews. I don't even want to think of how many pounds of California almonds I brought to Germany over the years.

I no longer do that now, as I try to travel light. Since I often go by myself, I have to be able to carry my suitcase and anything else. I often get help, but I can’t rely on it. I take two small suitcases, one as a carry-on and the other to check through. I buy lightweight suitcases, and my carry-on weighs six pounds when it’s empty. All my suitcases have four spinning wheels. 
I put all my electrical devices in the carry-on: iPad, computer, camera, chargers and converters. I always carry some extra clothes, a scarf, an extra pair of glasses, a small cosmetic bag that holds enough stuff to keep me going if my other suitcase gets lost. Various airlines have lost my luggage several times.
Ziplock bags are a life saver and I always have extras. When it comes to shoes, I always go for comfort. Sneakers are “in” in Europe and I always bring a pair that I wear it most of the time. A rain jacket is a must because the weather can change in an instant. I love scarves, as they dress up any plain outfit. I take only the jewelry that I have on me and when I travel to third-world countries, I take all jewelry off. Never take anything you can’t afford to lose. But I always take my own special little pillow
When I start packing, I put a bag in my bedroom and whenever I think of something, I throw it in. My husband makes a list and then packs. He also packs very light. I am so excited that I can barely contain myself. This is going to be a very special trip.

Let's have a toast to the happy couple with this refreshing strawberry punch. 
(click for the recipe here)

I used two types of chocolates in this recipe because I didn't have enough of the orange-flavored chocolate. Whatever you use, use quality chocolate. Covering the strawberries with nuts is optional. Roast the walnuts by preheating the oven to 350˚ F. Arrange the walnuts on a cooking sheet in a single layer. Bake 8 -10 minutes, checking them frequently. I like to roast extra nuts to have them available for several days. They make a great snack and are great on salads. The dipped strawberries are best eaten the same day, as the fruit turns mushy otherwise.

Print Recipe

Ingredients
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½ cup finely chopped roasted walnuts (optional)
3 oz (80 g) coarsely chopped orange-flavored dark chocolate
3 oz (80 g) coarsely chopped bittersweet chocolate
2 TBS soft butter
½ tsp orang zest
 about16 large strawberries

Directions 

Put the roasted and chopped walnuts in a bowl. 
Melt the chocolate and butter in a double boiler. If you don't have a double boiler, use a bowl you put over a pot of simmering water. Some cooks melt their chocolate in the microwave, but I haven't tried that yet.
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Wash and try the strawberries. Leave the stems on.
Hold the strawberry by the stem and dip it in the melted chocolate, swirling the strawberry. Then roll the chocolate-covered strawberries in the bowl with the nuts. Repeat with the remaining strawberries. Transfer the strawberries onto a baking sheet lined with wax paper. 


Guten Appetit!
recipe © Sunnycovechef