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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