1 quart strawberries
3 3oz bars of chocolate- preferably Lindt or Ghiradelli
note- do NOT use chocolate chips- they have additives that alter their
melting point and render them unsuitable for dipping (but ensure they
don't melt everywhere when you make cookies).
towel
wax paper
double boiler
(or a large pan and a small one- fill the large with water, and melt
the chocolate in the smaller one.)
Wash the quart of strawberries carefully, and reject any berries with
blemishes or bad spots,
that are unripe, or whose hulls (the green part) have been removed.
Dry them carefully, and
set them on a plate for convenience.
Berries ready to be dipped (photo T. Washburn)
Spread out a foot and a half long sheet of wax paper on a clean flat
surface. You can use Saran
wrap or tin foil for this, but waxed paper is best. Put water into
the bottom of the double boiler
(or in your large pan) and bring to a boil. Break chocolate into small
pieces and put into top of the
double boiler, or small sauce pan, and melt, stirring frequently.
Melting white chocolate in an improvised double boiler
(Photo T. Washburn)
When the chocolate is melted, remove it from the heat. Dip the strawberries
into the chocolate one at a
time, holding them by the hull, the green top. Place them onto the
wax paper to cool. You may want
to stir the chocolate if it begins to cool in spots.
The Berries, dipped and cooling. (photos T. Washburn)
Using high quality chocolate is important, and well worth the extra,
to make sure you have chocolate
that will melt and coat well. Do not use chocolate chips, they are
designed to have a higher melting
point then regular chocolate, so they will hold together when they
are baked. The strawberries take
about 20 minutes to cool. You can chill them in the refrigerator, but
the sugar in the chocolate may
attract water, and make for damp strawberries. They are best if eaten
within 24 hours of being made.
As you can see above, though, you may have to post a clear sign to
keep poachers away until the
chocolate has finished cooling.
One quart of strawberries makes about 2 dozen, depending on the size
and quality of the berries.