Chocolate Dipped Strawberries?

Well, no.

If you get some fresh strawberries — and, I’m sorry, you’re not going to get fresh strawberries in February in St. Louis  — and dip them in chocolate, and then eat them right away, or in a few hours, that’s about as good as you can get.

But if you go someplace and get chocolate-covered strawberries, that’s not what you get. You get a strawberry that’s been on a long plane ride, possibly from another country, that’s been dipped in something that’s kind of like chocolate but really isn’t. And they they put it in the fridge, which sucks all the flavor out of both the strawberry and the chocolate. By the time you get it, it’s got all that condensation on it and it’s not nearly as good as you thought it was going to be.

So at Kakao we don’t do that.

Here’s what we do:


When strawberries are in season — like right now — we get them from the farmer’s markets — like we did this weekend — and we make our pates de fruits. Those are the French-style soft candies made from fruit, sugar and pectin that we usually make with frozen purees like passionfruit or blood orange.

But instead of cutting them up and rolling them in sugar, we pour it in a frame, and then put a layer of creamy, chocolatey ganache on top. Then we cut that up and dip it in chocolate.

Fresh strawberries made into soft candy, layered with chocolate ganache, and dipped in chocolate. It’s not a fresh strawberry dipped in chocolate, but we think it’s the next best thing.

You decide.

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