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Spangle berries

These sparkly chocolate-wrapped berries are the ritzy cousins of the chocolate-dipped ones. They are the perfect uptown companion to flutes of sparkling Champagne or pile them high on special cakes for a regal look. Gold and silver sparkling sugar is available online from cake-decorating stores (I got mine from cakestuff.co.nz). Photographs by Jani Shepherd, styling by Fiona Hugues; Gatherum Collectif.
Spangle berries
15
35M

Ingredients

Method

1.Break up the chocolate and put it in a heatproof bowl.
2.Fill a medium saucepan with a 4-5cm depth of water and bring to a simmer over medium heat. Place the bowl of chocolate over the water to melt. Stir until smooth. (I’m always looking for faster alternatives, so sometimes I melt the chocolate in the microwave at half power for 1 minute, stir and then heat for another minute or until melted.)
3.Line a baking sheet with baking paper. Place the sparkling sugar in a shallow dish or bowl.
4.Once the chocolate is smooth, hold a strawberry by the stem and dip it halfway into the chocolate. Lift and twist slightly, letting any excess chocolate fall back into the bowl.
5.Carefully roll the strawberry in the sparkling sugar to completely coat the chocolate. Place on baking sheet and repeat with remaining strawberries.
6.Set aside or refrigerate until chocolate sets (about 30 minutes). They will keep in a lidded container in the fridge for a day or two at their best. Bring to room temperature before serving.

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