16 ounce package of strawberries
¼ cup semi-sweet chocolate chips or dark cocoa melts
¼ cup bright white chocolate melts
¼ cup pink chocolate melts
Line a baking sheet with wax or parchment paper and set aside.
Rinse strawberries and dry completely. Place in refrigerator to chill for 30 minutes.
Melting: Stovetop Method
Fill a medium saucepan with water.
Heat water to barely simmering.
Place chocolate into a glass or metal bowl that is larger than the saucepan.
Place bowl on top of saucepan to form a double boiler.
Allow water to continue simmering at low heat so that steam touches bottom of bowl above.
Stir chocolate constantly and gently to allow chocolate to melt evenly.
Dipping the Berries
Hold one strawberry by stem or green leaves.
Dip strawberry downward into melted chocolate up to its stem.
Swirl berry until evenly coated.
Slowly lift berry from chocolate.
Shake berry gently to remove excess chocolate.
Place berry onto lined baking sheet.
Repeat melting and dipping instructions above for each color of chocolate melts.
Chill berries in refrigerator for 15 to 30 minutes or until chocolate is set.
Serve within 8 hours of dipping or store in refrigerator for up to two days.
Allow berries to come to room temperature for 30 minutes before serving.
Blot with paper towel to remove condensation.