1 pint fresh strawberries with stems
4 ounces semisweet chocolate, chopped
1 ounce white baking chocolate
1 tablespoon plus 1/2 teaspoon shortening, divided
Directions:Wash strawberries and gently pat with paper towels until completely dry.
Place white chocolate in a small pot; add 1/2 teaspoon shortening. Place bowl over a pot with hot water and melt chocolate stirring until smooth.
Dip each strawberry in the white chocolate, until one-third of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set.
Meanwhile, place semisweet chocolate in another bowl, over hot water; add 1 tablespoon shortening and melt chocolate, stirring until smooth.
Dip each strawberry in the dark chocolate, until the remaining two-thirds of the berry is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set. Keep refrigerated until serving.
Yields: about 10 to 12 strawberries.
TIP: Keep water from dropping into the melting chocolate. Any small quantity of water can cause chocolate to tighten and get hard.
Leia’s Culinary Treasures