Chocolate Tanghulu
Posted on: February 7, 2024. Updated on: February 7, 2024.
by Carolina Gelen
Table of Contents
How to make chocolate tanghulu
Before you get started on making chocolate tanghulu, thoroughly rinse the strawberries, make sure to dry them well using a clean kitchen towel or paper towel and stem them using a paring knife.
Prepare the skewers and set the aside on a baking sheet. Try using similar-sized strawberries for each chocolate tanghulu skewer for the best results.
Make the sugar syrup: In a medium pan (I like using a stainless steel pan for this), combine the cocoa, sugar and water. For the best result, cover the pan with a lid and DO NOT STIR the sugar — stirring the sugar will make it crystallize and harden. If you sugar hardens, you can either retire that batch and start all over or add more water and remelt the hardened sugar until it reaches the right temperature to make chocolate tanghulu.
Once the sugar is ready, either dip the skewers in the chocolate sugar or spoon the sugar over the strawberries to coat.
Be very careful not to touch the chocolate tanghulu sugar syrup — it’s really hot and it burns quite a bittttt. Dip each skewer in ice water to harden the sugar all over your chocolate tanghulu.
A few for making chocolate tanghulu
- Whatever you do, do NOT stir the sugar. Tilt the pan if needed, but don’t stir. Whenever I am making the syrup for my chocolate tanghulu, I like covering the pan with a lid and checking on the syrup every now and then. This helps the chocolate tanghulu sugar syrup melt evenly, while the steam gathering on the sides of the pan keeps the sides nice and moist, preventing the sugar from crystallizing. It’s similar to brushing the sides of the pan with water when making any wet sugar syrup.
- Use a thermometer to check the temperature of your chocolate tanghulu sugar syrup. It will make your job so much easier!
- When you see the sugar syrup hardening on the pan, you will think to yourself: “This pan is ruined!”. Do not worry! While hardened sugar might seem impossible to clean, it’s one of the easiest things to clean off your pans. Simply place the pan with the hardened chocolate tanghulu sugar syrup and fill it with water. Allow it to sit for a few hours or overnight. The sugar will dissolve in the water and you will be able to pour it out and thoroughly clean the pan without any issues. I find stainless steel pans the easiest to clean in this scenario.
Video tutorial for making chocolate tanghulu
If you’re looking for a more thorough video tutorial on how to make chocolate tanghulu, check out THIS VIDEO.
Other recipe ideas
Looking for other fun dessert recipe ideas? Check out my Sweet Date Babka or my Chocolate Peanut Butter Cups.
I wrote a cookbook!!! PRE-ORDER HERE:
Chocolate Tanghulu
Servings: 4 to 5 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
- 20 strawberries (about 1 pound), washed, dried (very important!) and stems cut off
- 3 cups granulated sugar
- 1 1/2 cups water
- 1 tablespoon cocoa powder
Instructions
- Line a baking sheet with parchment paper.
- Make the skewers for the chocolate tanghulu: Insert each skewer in 3 to 4 strawberries and set aside on the baking sheet.
- Prepare a pitcher filled with ice and water to dip the skewers in.
- In a medium pan over medium heat, combine the sugar, water and cocoa. Do NOT stir the mixture at any point, it will make the sugar crystallize and harden. Simply cover the pot with a lid and simmer the sugar until it reaches 300°F or 150°C, this will take about 20 to 22 minutes.
- Use a thermometer to check the temperature every now and then (it will make your job so much easier)! If you don’t have a thermometer, do the following to check the state of your sugar: using a spoon, add a bit of hot sugar to the ice bath. If the sugar stays soft and malleable, it’s not ready. If it hardens immediately on the spoon, it’s ready. The sugar will have the consistency of honey, and will be bubbly and foamy.
- Whatever you do, do not touch the sugar, it’s really really hot.
- As soon as the sugar reaches the right temperature, remove the pan off the heat.
- To make the chocolate tanghulu, dip or pour the sugar using a spoon over the strawberry skewers and dunk the skewers in ice water so the sugar will harden immediately. Remember to not stir or add water to the sugar, it will harden right away. Also, make sure the strawberries are nice and dry for the best result. Serve the chocolate tanghulu right away.
Hello how long can they stay crunchy? If I’m taking to a party do I have to refrigerate? Thank you
Every time I made these I served them right away, but I read online they can last up to a few days in the fridge if kept in an airtight container
Hi, it says to serve rite away, can it be eaten the next day. TIA
They should last for a few days in the fridge if stored in an airtight container.