Chocolate Dipped Strawberries
- Fresh Louisiana strawberries
- Candymaker's chocolate
- (milk, dark, or white);
- Look for chocolate labelled
- As "couverture" chocolate
Wash the strawberries well, but do not remove stems. Spread the berries on
towels or absorbent paper in a single layer, and allow to air dry until all
water has evaporated (chocolate will not adhere properly if the berries are
damp). Melt 1/2 pound chocolate in a double boiler deep enough to cover
strawberries. Holding the berries by the stem, hand dip each one 3/4 of the
way up to the top. Place on waxed paper and allow to harden or refrigerate
until hard. Keep refrigerated until ready to serve. Walt MM
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 22:08:59 -0400
From: Walt Gray
towels or absorbent paper in a single layer, and allow to air dry until all
water has evaporated (chocolate will not adhere properly if the berries are
damp). Melt 1/2 pound chocolate in a double boiler deep enough to cover
strawberries. Holding the berries by the stem, hand dip each one 3/4 of the
way up to the top. Place on waxed paper and allow to harden or refrigerate
until hard. Keep refrigerated until ready to serve. Walt MM
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 22:08:59 -0400
From: Walt Gray
