Chocolate Dipped Strawberries

BERRIES

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

Parchment Paper

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.

CHOCOLATE 

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