| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ghirardelli, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
pt |
Large strawberries with stems |
| 8 |
oz |
Ghirardelli Sweet Chocolate |
INSTRUCTIONS
DIRECTIONS: Carefully rinse strawberries. Using paper towels, dry berries
thoroughly. Break chocolate into sections. Finely chop 5 of the sections
and reserve. Break remaining sections into double boiler over 1" simmering
water. Stir constantly until melted and smooth. (Do not overheat.) Remove
pan of chocolate. Add reserved finely chopped chocolate, stirring until
smooth. Melted chocolate should be thick enough to hold a shape when
stirred. Hold each strawberry by stem or a fork. Tilt the pan and use a
spoon to coat each berry with chocolate. Hold each berry upside down to
catch drips. Place in fluted foil cupcake liners or on pan covered with
plastic wrap. Chill until firm or freeze a few minutes to serve
immediately.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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