Prep 20 mins
Cook 5 mins
The notes listed under melting chocolate are important for the success of this simple recipe. The time it takes for the chocolate to harden isn't listed in prep time (allow a few hours). Cooking time is minimal - time for melting chocolate. Recipe source: realtor's flyer
- Rinse strawberries, drying them with paper towels.
- Melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often).
- Note 1: CHOCOLATE SHOULD NOT BE TOO HOT - IF IT GETS TOO HOT IT WILL DRIP ON THE BERRIES INSTEAD OF ADHERING TO THE BERRIES.
- Note 2: BE CAREFUL--OVER HEATING CHOCOLATE MAY CAUSE SCORCHING AND KEEP IT FROM BLENDING PROPERLY.
- Insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing.
- Spear free end of toothpick into a piece of Styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper).
- Note 3: If chocolate becomes too thick to work with reheat chocolate gently.
- Note 4: After chocolate hardens dip tip of berry into contrasting melted chocolate.
- After the chocolate hardens discard toothpicks.
- These berries are best if eaten within 24 hours, for longer storage refrigerate but serve at room temperature.
Dark chocolate AND strawberries equals DELICIOUS!!!<br/>Very easy, but do watch your chocolate temperature, it really does make a difference!<br/>Made these to go alongside some chocolate brownies for guests, and both adults and children raved about them.<br/>A winner all round.<br/>Made for PRMR.
Thank you so much for printing this--I didn't know how much chocolate to strawberries (I bought bar chocolate, not chips.), so this was very helpful. They were delicious! Using this measure of chocolate, I was able to do a quart of strawberries. I used dark chocolate.
No stars yet simply due to my error. I didn't realize chocolate was so adverse to water, so I didn't fully dry the strawberries once I'd washed them. This caused the chocolate to harden and basically became unusable pretty quickly. The strawberries I was able to coat tasted delicious, even though they didn't look as they should. Will definitely try this again to get the technique down. Edited to add: A second attempt yesterday yielded better, though still not satisfactory results. I believe I'm heating the chocolate too high (I dried the berries off thoroughly beforehand this time) so will address that issue with the next batch. That said, my tasters really loved the flavor combination.