Chocolate Covered Strawberries

Also, one tip I learned, is if you have an injector, to inject a small amount of honey (stick the needle under the leaves so you don't see the hole) into the middle of the strawberry.

I usually melt semi-sweet chocolate chips, and add in a small amount of heavy whipping cream. If you have a recipe that calls for alchohol, using orange juice in it's place will work.

http://www.fabulousfoods.com/recipes/dessert/sweets/chocd...

http://www.pastrywiz.com/dailyrecipes/recipes/530.htm

Two things - did you just melt chocolate? You need to add a little parrafin to your chocolate for a mother consistency or you can cheat and buy the little containers of baker's chocolate that you melt in the container in the microwave. They turn out perfectly!

I cheat - I use Dolci Frutta - it's in the produce section, usually by the strawberries. Mine come out beautifully every time. :)

how are you making them? Are you just melting chocolate? Try adding a tablespoon or two of shortening - that will give it a smoother, shinier look. Also, it is all about the water with chocolate - really make sure the pans, utensils, and everything else you're using are 100% dry.

TIP: For an allover "pretty" berry, use bamboo skewers to pierce them & let them "hang dry" - you can just shove the skewers into an egg carton. (and side note - this is a really cool way to serve them, too - on long skewers like a flower bouquet - but not still in the egg carton!)

Good luck!

S.

The easiest way is to use chocolate almond bark. You can find it in a rectangle package near the chocolate chips. It melts very easily in the microwave, so you just dip the strawberries and set them on wax paper to harden. You can also get vanilla (white) almond bark which is good to use too.