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chocolate covered strawberries
i make them with hershey's shell which harden instantly but wen i leave the strawberries out the chocolate doesnt harden. i put them in the refridgerater but i dont want the strawberries 2 be cold how can i make the hershey's shell hard without makin the strawberry cold
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Hershey's shell is manufactured for ice-cream. It only hardens when it gets cold (which you've discovered).
You need to use a chocolate that is solid at room temperature, melt it, dip the strawberries, and then let them cool to room temperature again.
You should use waxed paper to put them on while they cool, or the chocolate will stick to stuff. If you can get strawberries with long stems, you could try hanging them by the stem to keep them pretty, otherwise one side will end up flat. You can also do it by spearing them on toothpicks to keep their sides away from other objects while they set.
I suggest using two pans, with water inbetween, to melt the chocolate. It evens out heat-changes, and distributes the heat better. Melt the chocolate slowly, or it will get runny, and the coating will be too thin. Ideally, you want to JUST melt it, so you can dip, but have them harden almost instantly so the chocolate keeps its shape.
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