Ingredients:
18 large strawberries with the leaves left on
8 oz. semi-sweet chocolate
1 teaspoon vegetable oil Directions:
1. Wash the strawberries and pat dry. 2. Cover a cookie sheet with waxed paper and set aside. 3. Place the chocolate in the top of a double boiler. Fill the bottom pan with 1-inch of water. Simmer. Melt the chocolate, stirring only once or twice until smooth. 4. Stir in the oil. Remove from the heat and cool slightly. 5. Holding the strawberry by the leaves, dip it into the warm chocolate and swirl. 6. Let the excess chocolate drip off. Place the strawberry upside down with the point in the air. This will prevent the chocolate from puddling on the wax paper. 7. Lay the strawberry on the prepared pan and straighten the leaves. Allow to cool. Continue with the remaining strawberries. 8. Store at room temperature or in the refrigerator for no more than 24 hours. Better if made and eaten the same day. The chocolate will appear matte when refrigerated and glossy when served at room temperature. You have permission to reprint this article electronically or in print, free of charge, provided that each article is:
1. Printed in its full form with no changes
2. Includes an active link
3. A courtesy copy of your publication is sent to the above contact
4. And the following byline appears at the bottom of each article:
About the Author: Rondi Hillstrom Davis is the co-author of the award-winning book Together: Creating Family Traditions. To check out her website that's jam packed with family ideas, visit http://www.togetherparenting.com |
