- 12 strawberries with the caps on
- 4 ounces semisweet chocolate
Wash strawberries and allow them to dry completely before dipping. Melt chocolate gently in a double boiler over simmering water until just melted. Line a sheet pan with parchment paper.
Using the cap as a handle, dip each berry into the chocolate and let the excess drip back into the bowl. Place on parchment paper. When all berries are dipped, place the pan in the refrigerator for 10 to 15 minutes to set the chocolate.
Peel off the parchment and store at room temperature until ready to use. These can be made up to 6 hours in advance.
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