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Recipe

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.

Dec 18, 2015 12:04am
  • 35 mins preparation
  • Makes 15
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Ingredients

Spangle berries
  • 250 gram Whittaker’s white chocolate
  • 50 gram bag gold or silver sparkling sugar
  • 15 large, strawberries with stems

Method

Spangle berries
  • 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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