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Wednesday, March 9, 2011

Chocolate covered strawberries with vanilla bean-infused red wine syrup

I was here (for 7 hours!) waiting for the guys from the cable company to come and change my phone service and internet.  So frustrating!.... and I couldn't leave to go to the grocery store.  I ended up eating leftovers but still craved the act of "creating" something.  This is where that endeavor led me...

1/2 cup      red wine
1/4 cup      granulated sugar
1 large       vanilla bean
                 fresh strawberries, whole
2 blocks     chocolate candy coating
1 block      "white" chocolate candy coating

  • I used the madagascar vanilla beans, which are reportedly the sweetest and most pungent.
  • The wine I used was a Napa Valley Claret, but any light to medium body wine would be fine.  By the time the syrup has reduced, the alcohol is gone.
  • This probably only makes enough syrup for two people.. but then again, it looks like something that you might serve for an intimate dinner for two!
  • Red wine and sugar to a small saucepan and heat over medium heat; stirring until sugar is melted.
  • Split a vanilla bean lengthwise with a sharp knife and scrape out the vanilla specks.  Add the vanilla specks and the whole pod into the wine.
  • Let the wine simmer or at most a light rolling boil for several minutes until the syrup reduces.  It should get to the point where it will coat a spoon.... and will taste yummy!
  • While syrup is cooking, melt the chocolate coating in a microwave safe bowl for 35 seconds at a time, stirring after each time.  After it melts, dip the strawberries and let them dry on wax paper.
  • Make the "white" chocolate curls by using a vegetable peeler along the edge of the candy block.  Use the tines of a fork or a toothpick to lift curls, as they are very fragile.
  • Spoon some of the wine syrup on a plate and top with strawberries.  Garnish with an additional drizzle of syrup and white chocolate curls.
  • Serve immediately as syrup will really get thick pretty quickly.


  1. Looks great! What type of "chocolate coating" did you use or do you recommend? Like the chocolate melts you can buy from Michaels? Thanks!

    1. Camille - I think on that day, I used the chocolate flavored "almond bark." Who ever named it that, anyway? LOL But it works great, is not a finicky as chocolate to work with, and makes a nice shell that doesn't soften at room temp.


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