---------- Recipe via Meal-Master (tm) v8.02

     Title: CHOCOLATE BERRIES OR ORANGE SECTIONS
Categories: Candies
     Yield: 1 servings

------------------SUSAN AARONSON PSTT79C------------------
          Perfect strawberries
          <<<OR Better Still>>>
          Long stemmed berries
          That are sold in many
          Fruit markets
     6 oz Good quality bittersweet
          Chocolate
          Orange sections
          White chocolate; opt'l

 Here's the recipe for the chocolate berries or orange
 sections. Pick out perfect strawberries with fresh
 looking green tops, or better still, get the long
 stemmed berries that are sold in many fruit markets.
 Wash and THOROUGHLY DRY the berries on paper toweling.
 If any of the berries have soft spots, don't dip them.
 The juice will leak out and the finished product will
 look awful. Melt about 6 ounces of very good quality
 bittersweet chocolate. I use Belgian or French
 chocolate, but Lindt or Tobler are also excellent.
 Line cookie sheets with waxed paper. When chocolate is
 melted and smooth pour it into a dish that will give
 you depth rather than surface.  Pick up a berry by the
 leaves and dip it into the chocolate about 3/4 of the
 way, leaving the stems and a bit of the berry showing.
 Let excess chocolate drip back into the bowl and place
 the dipped berry onto the lined cookie sheet. Put in
 refrigerator to harden chocolate. If you want to get
 fancier, melt some white chocolate and dip the very
 bottom of the dark chocolate dipped berry into the
 white chocolate or put the melted white chocolate into
 a pastry bag, fitted with a very fine writing tip, and
 sort of 'write' squiggly lines all over the dark
 chocolate.  I like to serve these berries on non-toxic
 green leaves or palm fronds that can be purchased from
 a florist. Orange sections dipped in chocolate are a
 bit trickier but fantastic. Completely peel an orange,
 being very careful not to pierce the membrane that
 surrounds each section. Remove as much of the pith
 that clings to the orange section. Blot the sections
 on paper towels to absorb ANY moisture. Melt the
 chocolate as described above and put it into a dish
 that is large enough to accommodate a whole section of
 orange. Holding the NPXR56B
        FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
 07/06 5:58 PM

 TO:      NORMA WRENN   (NPXR56B) FROM: NORMA WRENN
 (NPXR56B) SUBJECT: R-MM AARONSON

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