Monday, April 5, 2010
2 (1 lb) cartons fresh strawberries
1 bag Ghiradelli milk chocolate chips
3 squares almond bark (or about 2/3 white chocolate chips)
1 tsp canola oil
Wash strawberries and allow them to dry completely before dipping. (I let mine dry on a kitchen towel overnight.)
Cover a cookie sheet with wax paper and set aside.
Use a double boiler to melt chocolate chips, adding about 1/2 tsp canola oil to bowl of chips before melting.
(Don't have a double boiler? No sweat. You can melt the chocolate chips in a microwaveable bowl. In order to avoid burning/overcooking the chocolate, you'll want to melt for 30 seconds, take out and stir, melt another 30 seconds, stir, etc...until they've melted completely.)
Dip strawberries in first chocolate flavor and place on wax paper-covered cookie sheet. Refrigerate until first layer has hardened.
Dip strawberries in second flavor if desired (chocolate may need to be reheated for a few seconds if it has thickened) and place back on cookie sheet.
Use a fork to "flick" chocolate across tops of strawberries.
Best when served chilled.
Comments from the cook: Another recipe that hardly needs an explanation! My dear friend Mary Ann made these for my outrageously-embarrassing bridal shower a few years ago (ok, five) and told me that the secret to these is in the little bit of oil (isn't it always?). She's a fantastic cook, so I always do what she tells me. :)
Shared by Mary Ann Hawes, my old roommate and friend.