Chocolate Covered Strawberries

It’s still strawberry season somewhere. So here’s another one of those two-ingredient recipes that demonstrate, once again, that you know your way around the kitchen.

• A quart or more of strawberries, washed, dried and chilled
• Baker’s Semi-Sweet 4 oz. baking bar—56% cacao
• Have ready: toothpicks (one for each strawberry), a piece of Styrofoam or other material to hold the berries on toothpicks, colored sprinkling sugar (optional)

In a small, deep, microwave safe bowl, melt the broken pieces of the chocolate bar in the microwave—in 10 second intervals—until chocolate is melted and can be stirred with a spoon. Working quickly, put cold strawberry securely on toothpick, twirl in the melted chocolate and insert toothpick into styrofoam. Sprinkle some with sugar (optional). If chocolate starts to harden, microwave for 10 seconds. If the toothpick in the styrofoam is too much, covered berries can be placed flat on wax paper or parchment.

The Kitchen Hive

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