16 oz milk chocolate chips
2 Tbsp vegetable shortening
1 pound fresh strawberries
Wash and dry strawberries
Insert toothpicks into the tops of the berries (optional)
Using a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks or stems, dip the strawberries into the chocolate mixture.
Lay berries out onto wax paper until chocolate is set.
White chocolate may be drizzled over the milk chocolate for a fancier look.
Chocolate may be melted using the microwave, stir frequently to avoid over melting.
For special occasions, inject berries using a medicine dropper at the stem end with a sweet dessert wine.
NOTE: The chocolate dipped strawberries are best if eaten within 24 hours – refrigerate for longer storage, but serve at room temperature for greatest flavor.
Methods of Melting Chocolate:
Microwave Melting Chocolate:
HOW TO DIP: Grasp the stem, toothpick or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.
Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.