INGREDIENTS

INSTRUCTIONS

Here's the recipe for the chocolate berries or orange sections. Pick
out perfect strawberries with fresh looking green tops, or better
still, get the long stemmed berries that are sold in many fruit
markets. Wash and THOROUGHLY DRY the berries on paper toweling. If  any
of the berries have soft spots, don't dip them. The juice will  leak
out and the finished product will look awful. Melt about 6  ounces of
very good quality bittersweet chocolate. I use Belgian or  French
chocolate, but Lindt or Tobler are also excellent. Line cookie  sheets
with waxed paper. When chocolate is melted and smooth pour it  into a
dish that will give you depth rather than surface.  Pick up a  berry by
the leaves and dip it into the chocolate about 3/4 of the  way, leaving
the stems and a bit of the berry showing. Let excess  chocolate drip
back into the bowl and place the dipped berry onto the  lined cookie
sheet. Put in refrigerator to harden chocolate. If you  want to get
fancier, melt some white chocolate and dip the very  bottom of the dark
chocolate dipped berry into the white chocolate or  put the melted
white chocolate into a pastry bag, fitted with a very  fine writing
tip, and sort of 'write' squiggly lines all over the dark  chocolate.
I like to serve these berries on non-toxic green leaves  or palm fronds
that can be purchased from a florist. Orange sections  dipped in
chocolate are a bit trickier but fantastic. Completely peel  an orange,
being very careful not to pierce the membrane that  surrounds each
section. Remove as much of the pith that clings to the  orange section.
Blot the sections on paper towels to absorb ANY  moisture. Melt the
chocolate as described above and put it into a  dish that is large
enough to accommodate a whole section of orange.  Holding the NPXR56B
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Nutrition (calculated from recipe ingredients)
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Calories: 667
Calories From Fat: 277
Total Fat: 34.7g
Cholesterol: 0mg
Sodium: 14.6mg
Potassium: 167.5mg
Carbohydrates: 103.4g
Fiber: 11.9g
Sugar: 21.7g
Protein: 6.4g