12 large strawberries, (preferably with stems on)
12 oz. good quality semi-sweet, bittersweet or white chocolate* (see note below), chopped into small pieces
1 tbsp. vegetable shortening
1. Wash and dry strawberries, leave stems on. Set out on waxed paper.
2. Melt chocolate in double boiler with 1 tablespoon vegetable shortening for gloss. Let chocolate melt completely, then remove from heat.
3. Dip strawberries at least one half up the sides holding them by the stem.
4. Lay the strawberries carefully on waxed paper. If the melted chocolate starts to thicken while you're working, slowly reheat it.
5. Refrigerate the chocolate covered strawberries until ready to serve, at least an hour.
Makes 12 chocolate dipped strawberries.
*Note: White chocolate can also be used for dipping the strawberries. When melting white chocolate, stir constantly over very low heat, as white chocolate will tend to burn easier than darker chocolate.
Wash strawberries and then dry carefully with a paper towel. Lay strawberries on a sheet of waxed paper on a cookie sheet. Put small pieces of chocolate, any flavor, in a microwave safe bowl. Heat very carefully in the microwave, only 30 seconds at a time until just melted. Dip strawberries one at a time into the chocolate, letting some of the red berry show. These will take about an hour to harden, less time if you place the sheet in the refrigerator.
Pack dipped strawberries in a singer layer in a plastic container with a lid. Serve within 24 hours, as strawberries tend to start to go bad after a day.
Date: January 11, 2003