| 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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