| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Candies, Dips, Fruit | 10 | Servings | |
INGREDIENTS
| Fresh Louisiana strawberries | ||
| Candymaker's chocolate | ||
| (milk, dark, or white); | ||
| Look for chocolate labelled | ||
| As "couverture" chocolate |
INSTRUCTIONS
Wash the strawberries well, but do not remove stems. Spread the berries on towels or absorbent paper in a single layer, and allow to air dry until all water has evaporated (chocolate will not adhere properly if the berries are damp). Melt 1/2 pound chocolate in a double boiler deep enough to cover strawberries. Holding the berries by the stem, hand dip each one 3/4 of the way up to the top. Place on waxed paper and allow to harden or refrigerate until hard. Keep refrigerated until ready to serve. Walt MM Posted to MM-Recipes Digest V3 #260 Date: Sun, 22 Sep 1996 22:08:59 -0400 From: Walt Gray <waltgray@mnsinc.com>
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