Chocolate dipped strawberries are a special favourite of mine – we had a big pile of them instead of a cake at our wedding reception which was great fun! I think they look lovely and they are very simple and easy to make. In this photo I have displayed them on little tiny doilys which I made by using a Cheery Lynn die through my Grand Calibur – it’s the one called Sophia’s Heart – very sweet!
To make the strawberries, choose the chocolate you like best – plain, milk, white whatever and melt in a bowl over a pan of simmering water. Take this stage slowly and you will get a better result. It is quicker to melt in the microwave if you are in a hurry but do be endlessly careful and not overheat/overcook the chocolate or it will be ruined.
Once you have the chocolate just melted (not too runny) then using a cocktail stick pressed in through the centre of the strawberry top, dip and swirl in the chocolate. Keep twirling slowly to give the chocolate a chance to stop dripping and then lay gently on greaseproof paper or a non stick baking sheet (very handy). Once they are set, place them in the fridge until needed.
A few extra pointers about these. Do not make more than 24 hours in advance and don’t get the chocolate too runny or it all gets very messy, just melt the chocolate enough and no more. Finally you can dip in melted chocolate as above and then as an extra, dip into finely chopped nuts – which makes an interesting change.