Chocolate Covered Strawberries

16-20 large strawberries, stems attached
4 ozs. dark chocolate
4 ozs. white chocolate

Line baking sheet with waxed paper. Pat berries clean with paper towels; do not wash. Melt chocolate in aluminum containers on warming tray or in double boilers. Holding each berry by leaves, dip one side into melted dark chocolate. Allow excess to drip off. Place on prepared sheet and refrigerate until firm. Dip other side of berries into melted white chocolate. Again, allow excess to drip off. (This should overlap dark chocolate slightly). Place on prepared sheet and refrigerate until firm. May be refrigerated, uncovered overnight.

NOTE: The best chocolate to use for dipping is that purchased from a cake decorating or candymaking store. if neither is in your area, use Toblerone or another good brand.

Recipe from "Magic Keys to Cooking" cookbook.
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