BIJA INFUSED CHOCOLATE DIPPED STRAWBERRIES

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BIJA INFUSED CHOCOLATE DIPPED STRAWBERRIES


SERVING SIZE: MAKES ABOUT 24 BERRIES

INGREDIENTS:

  • • 2 LBS RIPE ORGANIC STRAWBERRIES
  • • 1 CUP BOILING WATER
  • • 1 TABLESPOON BIJA WEIGHT LOSS BLEND
  • • 1 TEASPOON DATE SYRUP
  • • 20 OZ WHITE MELTING VEGAN CHOCOLATE
  • • ORGANIC FOOD DYE (BLUE OR COLOR OF YOUR CHOICE)

INSTRUCTIONS:

  1. 1. LINE A BAKING SHEET WITH WAX OR PARCHMENT PAPER
  2. 2. WASH STRAWBERRIES PAD DRY UNTIL THEY ARE COMPLETELY DRY.
  3. 3. BLEND BOILING WATER, DATE SYRUP AND BIJA BLEND, THEN USE A SYRINGE TO INFUSE EACH BERRY WITH 1.5-2 TEASPOONS OF THE LIQUID, PLACE ON BAKING SHEET AND REFRIGERATE FOR ABOUT 30 MINUTES.
  4. 4. USE A DOUBLE BOILER TO MELT THE CHOCOLATE, STIR OFTEN AND THEN DIP THE BERRIES TO COAT. LET EXCESS CHOCOLATE DRIP OFF AND TRANSFER TO WAX PAPER TO DRY. GRADUALLY ADD TWO DROPS OF DYE AND STIR FOR EVERY 3 BERRIES TO CREATE A GRADIENT.
  5. 5. LAY STRAWBERRIES ON BAKING SHEET AND ALLOW THEM TO REST UNTIL THE CHOCOLATE HAS SET.
  6. 6. PUT IN THE FRIDGE TO STORE.

TIPS:

VEGAN WHITE CHOCOLATE BRANDS:
  • • “KING DAVID” KOSHER EASY MELT NON DAIRY WHITE BAKING CHOCOLATE FLAVORED COINS
  • • “ARTISAN KETTLE”ORGANIC WHITE CHOCOLATE CHIPS

    • DAIRY WHITE CHOCOLATE BRANDS:
    • • “GHIRADELLI” CHOCOLATE WHITE MAKING WAFERS
    • • “GUITTARD” A’PEELS VANILLA WHITE CHOCOLATE
    • • “CALLEBAUT” BELGIANWHITE CHOCOLATE BAKING CALLETS

    RECIPE BY MONIQUE SOURINHO MAY 2019

    RETURN TO RECIPES