Ingredients
- Strawberries, rinsed and patted dry
- Dark Chocolate Melts (or dark chocolate chips and a small amount of shortening)
- White Chocolate Melts (or white chocolate chips and a small amount of shortening)
- Parchment Paper
- Disposable Plastic pasty bag
Preparation
Step 1
Dipping and Drizzling the Strawberries:
Cut a large piece of parchment paper and lay it across a clean surface. Melt the dark chocolate in a microwaveable bowl, at 50% power for 30 seconds at a time. Stir the chocolate until smooth.
Dip each strawberry into the chocolate, shaking off any excess. Lay the strawberry on the parchment paper so that the chocolate can cool and harden.
Meanwhile, heat the white chocolate in a microwaveable bowl, at 50% power for 30 seconds at a time. Stir until smooth.
To fill the pastry bag, place it inside a large plastic cup. Fold the top edge of the bag over the top of the cup. Then, simply pour the white chocolate inside the bag. Unfold the edges of the bag, twist the top, and snip the tip of the bag. Drizzle a small amount of white chocolate over each of the dipped strawberries. Allow to cool.