Chocolate Dipped Strawberries Recipe
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1 lb of Chocolate will dip 3 small baskets of berries
4 lbs of Chocolate will dip 1 flat (12 baskets) of berries
1/4 lb of Colored Chocolate, sprinkles, nuts, etc to decorate
Pastry Bags & Round Tips
STRAWBERRIES SHOULD BE AT ROOM TEMPERATURE. RINSE THOROUGHLY AND PAT DRY WITH PAPER TOWEL. DIP IN MELTED CHOCOLATE AND PLACE ON PARCHMENT PAPER TO SET UP. REFRIGERATE FOR A FEW MINUTES TIL HARD. PUT COLORED CHOCOLATE IN PASTRY BAG AND PIPE OVER DIPPED BERRIES
BERRIES ARE BEST . . . THE DAY THEY WILL BE SERVED. IF DONE THE DAY BEFORE, STORE IN THE REFRIGERATOR.
Place up to 1 LB of chocolate wafers in glass dish (4 cup pyrex measuring cup is ideal).
Microwave on high for 30 seconds – STOP & STIR – candy will be barely melted but must be stirred to prevent burning. Microwave on high a second time for 30 seconds – STOP & STIR – Microwave at ten second intervals stirring after each ten seconds until smooth. Note: If melts are too thick they be thinned with PARAMOUNT FLAKES.
DO NOT GET ANY WATER OR MOISTURE IN YOUR CHOCOLATE