Saturday, July 3, 2010

Chocolate Dipped Strawberries

You're probably thinking chocolate-dipped strawberries is WAY to easy of a recipe to post, but really, this is more about melting chocolate on the stovetop without ruining it! You can easily ruin a delicious batch of Ghirardelli chocolate (cry) if you overheat the chocolate. Once the chocolate gets too hot, it seizes up and stiffens, and you have to kiss it goodbye!

You can melt chocolate in the microwave, but I prefer stovetop since it heats more evenly and stays melted longer. If you don't have a double broiler, just stack two saucepans on top of each other, smaller one on top.

Chocolate Dipped Strawberries

1 16-ounce bag of milk chocolate chips
1 quart of strawberries, washed

1. In the larger saucepan, add a couple of inches of water. Ensure when the smaller saucepan is placed on top, the bottom will NOT touch the water. Pour out any excess water if necessary. Bring the water to boiling, then reduce heat until water is gently simmering.

2. Pour chips in the smaller saucepan, and set over water. When the chips start to melt, start stirring. When about half the chips are melted, remove from heat and stir constantly until all the chips are melted.

3. Holding on to strawberry hull or by using a toothpick inserted in strawberry, dip each strawberry in chocolate and set aside on parchment. Refrigerate until needed. Enjoy!

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