 | Wash strawberries (leave the stems on) and dry VERY well. If even a
drop of water gets into the melted chocolate, it 'seize' and you'll have to
throw it way (er, or eat it!) -- you won't be able to coat anything with it.
|
| Cover a cookie sheet with waxed paper
|
| Put chocolate into a glass bowl.
|
| Put in microwave on high for 30 seconds.
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| Remove from microwave and stir for a second or two with a rubber spatula
|
| Repeat the above step one or two more times.
|
| By the third time, you should see some of the chocolate beginning to melt
(sort of like lumpy chocolate soup). Remove at this point and stir and
stir until the lumps are gone. It's better to let the warmth of the
melted chocolate and the bowl melt the other chocolate rather than
overmicrowaving it. If in doubt, err on the side of undermicrowaving
(you can always pop it in again for another 10 seconds or so at the end if
you just couldn't get the last few lumps to melt).
|
| Dip the dry strawberries into the chocolate, swirling them around to coat
well and then place on the waxed paper.
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