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