| 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>
A Message from our Provider:
“God will let you get away with it until suddenly . . .”