This winter has hardly lived up to the seasonal expectations for many. Snow-less, balmy and sunny, it reminds me more of a cool spring. Maybe it is for this reason, my thoughts and taste buds have turned to mouth watering fruits that are not in season. Melons, berries, peaches, are all calling my name but I know they will not live up to my expectation at this time of the year. Some things you just have to wait for, even in this age of instant gratification. I wonder how much longer we will have to wait until we see the reality of the food replicators found on the star-ship Enterprise? Computer, fresh strawberries, ripe, please.
Fortunately, strawberries are available this time of the year and the Florida crop is actually very tasty. But what can’t be improved with chocolate? And what could be more lovely than a gianormous fresh strawberry hand dipped in chocolate? Not difficult to prepare, it then comes down to the proper ingredients. Your “base”, the strawberry, must be a perfect as you can find, big and flawless, preferably with stems attached. Rinse and thoroughly drain your berry. Use excellent chocolate as well….and lots of it. You’ll need plenty if you want your berries to be perfectly coated. Don’t worry. We’ll discuss what to do with leftovers later.
So here is what you’ll need:
Ingredients
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Directions
1) Insert toothpicks into the tops of the strawberries or simply hold by stem if attached.
2) In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, (or stem) dip the strawberries into the chocolate mixture.
3) Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. Or, if using stem method, set aside on waxed or parchment paper.
You can “fancy” them up by drizzling melted white chocolate over the berry once they have cooled.
These should be refrigerated immediately after cooling and eaten within a few days…like they’ll last that long!
Now, for that left over chocolate. Simply strain chocolate into a bowl lined with plastic wrap, refrigerate until firm, then wrap the plastic around the solid chocolate and store at room temperature. This may discolor a bit but don’t worry as this does not affect the taste or texture when used in recipes.
A quick fix berry and chocolate combo can be achieved with a strawberry shortcake cup, covered with sliced strawberries , sprinkled with milk chocolate chips and topped with whipped cream. And with that said, I am off to the grocery store to feed a yen!
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