Give your chocolate-covered sweets a funky, fun upgrade with a pop of color this Valentine's Day. While black and white chocolate-covered strawberries offer an elegant touch to dessert spreads, bite-sized pieces of colorful marbelized sweets will be the talk of your next dinner party. The lively appearance may look impressive, but pulling off this marbelized approach is an easy culinary task to master.
By swirling strawberries and candies into shallow dishes of white chocolate and food coloring, you'll create a fresh and playful presentation that can be lined neatly onto serving trays or placed cleanly onto chocolate-layered cakes and stacks of fudgy brownies. The colors you use can be adjusted to suit the season or dinner party theme, and your pretty spread will soon find its way onto your friends' Instagram feeds. You only need a few drops of oil-based food coloring to create fun marbelized patterns in chocolate. As you dip strawberries into color-enhanced dishes of white chocolate, simply twist pieces to achieve unique textured appearances.
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Add A Pop Of Color To Dessert
Add more drops of food coloring for brighter swirls or try experimenting with complementary colors to create more elaborate designs. You can mix drops of different colors in one bowl to twist patterns of varying hues and intensities. After a few tries, you'll find yourself swirling pieces of colorful chocolate-covered fruit like a true professional.
This colorful marbleized approach to decorating can be extended to chocolate-covered pretzels, marshmallows, crackers, potato chips, Oreos, or sliced fruits like apples and bananas. The simple process can add a bright touch to dessert trays or be used to make party favors to send home with your guests. Create a variety of chocolate treats to place into dishes to serve as after-dinner treats or line up a spread for party attendees to help themselves. Similar to traditional chocolate-covered strawberries, be sure to allow enough time for your strawberries to set before distributing them at your party.
Read the original article on Tasting Table.