CHOCOLATE DIPPED STRAWBERRY
Ingredients
24 fresh whole strawberries
6 oz. semisweet or bittersweet chocolate, coarsely chopped
3-4 oz. white chocolate, coarsely chopped
Method
To make the chocolate-covered strawberries, wash and dry the berries throughly. Place on a paper-towel lined plate while preparing the chocolate.Line a plate or baking sheet with wax paper. Place the chopped semisweet or dark chocolate in a microwave safe bowl. Heat in 15-second intervals, stirring in between, until completely melted. (It is best to use a small bowl, so that the chocolate is deep, making for easier dipping.)
Carefully dip each strawberry into the chocolate, coating the lower part evenly and making sure to leave about a third uncoated. Lift from the chocolate and shake gently to remove any excess chocolate. Place on the wax paper-lined baking sheet.
When all the berries have been coated in chocolate, place in the refrigerator to set while you prepare the white chocolate. Place the chopped white chocolate in a double boiler over simmering water. Heat until melted and smooth. Transfer to a plastic bag with a very small tip of the corner cut off. Remove the berries from the refrigerator, drizzle the white chocolate over the chocolate-covered portion of the berries, and return to the refrigerator to set completely.
24 fresh whole strawberries
6 oz. semisweet or bittersweet chocolate, coarsely chopped
3-4 oz. white chocolate, coarsely chopped
Method
To make the chocolate-covered strawberries, wash and dry the berries throughly. Place on a paper-towel lined plate while preparing the chocolate.Line a plate or baking sheet with wax paper. Place the chopped semisweet or dark chocolate in a microwave safe bowl. Heat in 15-second intervals, stirring in between, until completely melted. (It is best to use a small bowl, so that the chocolate is deep, making for easier dipping.)
Carefully dip each strawberry into the chocolate, coating the lower part evenly and making sure to leave about a third uncoated. Lift from the chocolate and shake gently to remove any excess chocolate. Place on the wax paper-lined baking sheet.
When all the berries have been coated in chocolate, place in the refrigerator to set while you prepare the white chocolate. Place the chopped white chocolate in a double boiler over simmering water. Heat until melted and smooth. Transfer to a plastic bag with a very small tip of the corner cut off. Remove the berries from the refrigerator, drizzle the white chocolate over the chocolate-covered portion of the berries, and return to the refrigerator to set completely.
