Chocolate Covered Strawberries

Wash and dry your strawberries thoroughly. Be sure they are completely dried and at room temperature. If any water touches the chocolate, it will seize the chocolate.

Line a baking sheet or plate with parchment or wax paper; set aside.

Create a double boiler if you do not have one. Do this by filling a pot partially with water and placing a glass heat proof bowl the over top the pot, making sure that the bowl doesn’t touch the water. I used a Pyrex bowl. Just be sure the bowl does not touch the water.

Bring the water to a simmer. Place dark chocolate in bowl, and stir occasionally until melted. Grab the strawberries by the stem, and dip into the chocolate. Allow excess to chocolate to drip off, then turn the berry upside down for a few seconds to set.

Place berries onto the prepared parchment paper. Once all of your strawberries are dipped, place in the refrigerator for 15 minutes, until chocolate hardens.

To create a white chocolate drizzle, melt the white chocolate the same way as the dark. Once it’s melted, carefully scoop the chocolate into a sandwich baggie. Cut off a small corner of the baggie and drizzle over chocolate strawberries. Note: Make sure no water gets into the baggie, otherwise your chocolate will seize up. (I did that when I was scooping the white chocolate!)