Chocolate Covered Strawberries
from the kitchen of Sharmagne Leland-St. John

1 12- ounce bag of semi-sweet chocolate chips
2 pounds large strawberries, with long stems
2 tablespoons grape seed oil

Carefully wash the strawberries, avoiding
getting the leaves wet. Set on a paper
towel to dry.

Place the chocolate chips in the top of
a double boiler over low heat. Add the
oil and whisk to combine

Stir the chocolate until most, but not all,
of the chips are melted. Remove from heat.
Stir until the chocolate is smooth and
chips are completely melted. Be careful
not to overcook.

Holding the strawberries by the stem dip
them into the chocolate and turn or swirl
until the berry is coated almost to the
stem. Allow the excess chocolate to
drip off.

Place on parchment paper or a waxed paper
lined pan.

Store uncovered or loosely covered in the
refrigerator or cool place for up to 8
hours before serving.

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