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  • Writer's pictureDairy Keen

Chocolate Covered Strawberries

Valentine’s Day is a perfect time day to make these Chocolate Dipped Strawberries. They are easy to make, BUT follow the directions. They are super expensive to buy when someone else makes them. Happy Val and Tiny’s Day!

Chocolate Covered Strawberries

1 pound of large strawberries 12 ounces of good quality, chocolate chips, or chocolate bar Semi-sweet or milk chocolate chips or combination of both 1 Tablespoon Coconut oil or vegetable shortening

Wash the strawberries and pat them dry, set aside to be sure they are completely dry. Any wet spot or bruise on the Strawberry will cause the chocolate to not stick, and will cause the chocolate to be ruined.

Place chocolate chips and coconut oil into a microwave safe bowl. (Bowl should be tall verses wide.) Melt the chocolate in the microwave, stirring every 15 seconds. Heat and stir until the chocolate is completely melted and smooth.

Prepare a baking sheet by lining it with parchment paper or waxed paper. To keep the paper from curling up, put a dot of the melted chocolate on the pan on each corner and press the paper into the chocolate.

Hold the strawberry by the leaves or use a fork, dip a strawberry into the chocolate until it is almost submerged. Allow excess chocolate to drip back into the bowl. Gently scrape the bottom of the berry against the lip of the bowl. Set the strawberry onto the parchment paper. Continue with the other berries. You may have to re-heat the chocolate if it becomes too thick.

After the strawberries are all dipped, place them into the refrigerator until the chocolate sets up. These are best served the same day.

You can also “dip” raspberries but they are harder to handle and keep the moisture out of the chocolate. I just put three raspberries into a paper candy cup and drizzle about ½ teaspoon of the melted chocolate over the raspberries.

I like to take the extra chocolate in the bowl and add some nuts to the bowl, stir them around to coat with chocolate and spoon onto the parchment into bite size pieces.

Gluten Free: Make sure the chocolate do not contain malt barley syrup.


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