| CHOCOLATE DIPPED STRAWBERRY
ROSES 1 pound each - brown and white chocolate
(can use candy coating)
1 quart FRESH strawberries with hulls intact
bunch of silk flowers w/stems & leaves, heads removed
(nub for holding flower heads must remain)
Wash strawberries. Push onto flower stems.
Melt brown chocolate in double boiler. When melted, dip
3/4 of strawberry in chocolate. place on wax paper or
parchment in cookie sheet. Continue dipping strawberries
until either strawberries or chocolate are gone.
Refrigerate strawberries.
When chocolate is set, put white chocolate in plastic bag
and microwave. (If you don't have microwave, use double
boiler) drizzle white chocolate over dark to decorate.
Refrigerate again.
When both chocolates are set, take green cellophane or
tissue paper, and wrap as many as you want as if they
were real flowers. Make sure you support the strawberry
"heads". Tie with a bow. Refrigerate until you
give them to someone or serve.
This can be adjusted to accommodate however much
chocolate or strawberries you have - the larger the
berries, the better the roses look, and the more
chocolate you need. If waiting in between batches, you
can store chocolate in bowl and microwave in the bowl to
make it soft again.
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