Surprise someone special with these brilliant strawberries, cloaked in glossy, dark chocolate. It's best to use large berries with long elegant stems. The same chocolate-glazing technique can be used for other fruits, such as pineapple slices, orange segments, or for dried fruit or nuts.
16 large strawberries, with hulls and stems attached
6 ounces semi-sweet chocolate
Sprigs of fresh mint for garnish
Wash the berries and dry thoroughly. Line a baking sheet with parchment paper or wax paper.
Melt the chocolate in a double boiler and place it over barely simmering water, stirring occasionally until smooth. Remove the pan from the heat.
Using a small rubber spatula or spoon and working over the pan, spread a berry, about half way up the sides with chocolate. Place on the prepared baking sheet. Repeat to glaze all the remaining berries. Refrigerate until the chocolate is set, about 10 minutes. Transfer the berries, in a single layer, to a covered container and refrigerate until serving.
The strawberries can be spread with chocolate early the day they are to be served; cover and refrigerate.
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