Yield: 10 Servings
Measure | Ingredient |
---|---|
\N \N | Fresh Louisiana strawberries |
\N \N | Candymaker's chocolate |
\N \N | (milk, dark, or white); |
\N \N | Look for chocolate labelled |
\N \N | 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 ½ pound chocolate in a double boiler deep enough to cover strawberries. Holding the berries by the stem, hand dip each one ¾ 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