July 2009 - The Parklander Magazine

By Susan ShankSummer brings long hot days, rainyafternoons, and kids looking forsomething to do. Personally, I am always drawninto the kitchen working on some project or anotherfor my cake decorating classes. When it is too hot to turn on the oven tobake, why not turn to the microwave? Candy making is a great project andit is very kid friendly. Grab some melting chocolate from the craft storeand you are well on your way.These bags of chocolate come in all differentcolors, which really adds to the fun of the project. It really is a “ready, set,go” kind of project. Put the chocolate discs in a microwave safe bowl andset your microwave on defrost. In less than two minutes, you have abeautiful bowl of decadent, flowing chocolate.If you have always loved the taste of chocolate-covered strawberries, butthought they were only to be served for special occasions, then I amcalling today special! Sure, when you go to the gourmet shops, they arequite expensive. When you make them yourself, they are budget friendly.So, run to the grocery store and pick up a container of beautifulstrawberries, maybe two. You will not want to run out.The really good news is that strawberries are inseason right now and the price is right. Wash thestrawberries gently and lay them on a paper towelto dry. Leave the stems intact. The reason forthat is two-fold. First, if you remove the stem,the fruit will start to break down.Second, the stem is a perfect dipping tool. Pleasemake sure the strawberries are dry before theytake their big dip. Maybe a little T.L.C. as youindividually dry the berry a little further with apaper towel before it goes for a plunge into thechocolate bath. Water will make the chocolate seize up alittle and we want to avoid that. Once they are dry, hold theberry gently by the stem and dip. Pick it upover the bowl and let the excess chocolate dripback in. Then set your berry on a sheet ofwaxed paper placed over a plate. Then popthat plate right into the fridge.The wax paperis quite important, because when the chocolatehardens around the berry, the wax paperallows it to quickly release off of your plate.It takes about fifteen minutes for them to beready. Okay, try one…hey, I said just one! If youwant to dress up your platter, dip pretzels in thechocolate, and then hit them with sprinkles. You can see where I amgoing with this. Why not dip in dark and white chocolate? Anothergreat dipping choice is dried fruit, such as apricots or papaya. If the kidslove cookies (kids of all ages, if you know what I mean), dip half of acookie in chocolate and then in sprinkles. Leave it you yourimagination or let your “little dippers” decide. The kids are really goingto love this dessert project.If you are bringing your platter to friends or family, keep it in the fridgeuntil your departure. It will keep those little fingers out of the goodies,but more importantly, keeping it in the fridge will help the strawberriesstay fresh.I promise if you bring your dessert masterpiece to a party, friends will berequesting you bring it again and again. They may even plan a partyaround it. To think, it all started with your microwave, a bag of meltingchocolate, and of course, a little imagination.Bake, microwave, and be happy!Susan Shank teaches cake, cookie and cupcake decorating as well ascandy-making. She also designs creative cookie decorating parties.