MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Covered Strawberries
 Categories: Five, Fruits, Chocolate
      Yield: 8 Servings

      1 lb Large strawberries
      7 oz Dark bittersweet chocolate
           - (2 bars); 60% cacao,
           - broken in small pieces
           - -OR-
      7 oz High-quality white chocolate
           - (2 bars);
           - broken in small pieces
      1 ts Olive oil (optional)

  Prepare the strawberries: Rinse and drain the berries well, then
  dry them off with paper towels. If you have time, let them further
  air-dry in the refrigerator, about 1 hour.

  Fill a small pot with 1/2" of water, bring it to a simmer, then
  turn off the heat. Place a medium heatproof bowl over the pot. The
  bowl should not touch the water. Add 2/3rds of the chocolate to the
  bowl and melt completely, stirring occasionally with a flexible
  spatula. Stir in the olive oil, if using, for a shinier end result.
  This oil method is called faux tempering and is great insurance;
  just note that your final chocolate shell will be less snappy.

  Remove the bowl from the pot and add the remaining chocolate,
  stirring constantly until melted. Then, keep stirring until cool
  and starting to thicken. If too thick, return to the hot water to
  melt again. The mixture should feel slightly warmer than your
  bottom lip.

  Holding each strawberry by its stem, dip it into the chocolate,
  twisting it to cover completely, then let any excess chocolate run
  off before placing on a parchment-lined sheet pan. Successfully
  tempered chocolate should set in 10 to 15 minutes at room
  temperature. If the chocolate doesn't set at room temperature,
  refrigerate until it does. Stored and refrigerated in an airtight
  container lined with a paper towel, the chocolate-covered berries
  can keep for up to 2 days.

  Tip:

  For this recipe, it's important to use a chocolate bar from the
  candy section of the grocery store, not the baking section. Baking
  chocolate and chocolate chips have additives, such as stabilizers,
  that make them harder to temper. When picking white chocolate, go
  for high-quality bars, such as Lindt or Ghirardelli.

  Recipe by Eric Kim

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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