Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Strawberry | 1 cup (152g) | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts of firm large strawberries
- 2 (12 ounce) bags semi-sweet chocolate chips
- 2 (6 ounce) boxes white chocolate or almond bark
Directions
Wash strawberries and dry well with a paper towel.
Prepare a large baking sheet by lining with waxed paper.
In a medium sized, microwave-safe bowl, break up white chocolate into small pieces and melt, on medium power (my microwave I used 60% power) for approximately 4-6 minutes, checking and stirring every 2 minutes or so (we don't want the chocolate to burn). Remove from microwave and dip strawberries one at a time, holding each berry by the stem/leaves, and dipping right up to the base of the stem/leaves. Place on baking sheet/waxed paper and repeat for all strawberries.
Place sheet in refrigerator til white chocolate sets, about 15-20 minutes.
In another medium sized bowl, melt chocolate chips, using same time frame and power level as above (60%, 4-6 minutes). Grasp strawberries by stems again, dipping one side into the chocolate, then the other side, so that the brown chocolate makes a "V" shape visible from the front of the strawberry.
Now, with a toothpick, "paint" on 2 or 3 buttons and a bow tie at the top of the berry (near the stem) with the brown chocolate.
Cool on the baking sheet/waxed paper, in refrigerator, til chocolate is set. Strawberries will last 2-3 days in the refrigerator.
Category:Californian Recipes
Category:Californian Desserts