"tuxedo" Chocolate Covered Strawberries

READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    quarts of firm large strawberries
  • 2
    (12 ounce) bags semi-sweet chocolate chips
  • 2
    (6 ounce) boxes white chocolate or (6 ounce) boxes almond bark
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DIRECTIONS

  • Wash strawberries and dry well with a paper towel.
  • Prepare a large baking sheet by lining with waxed paper.
  • In a medium sized, microwave-safe bowl, break up white chocolate into small pieces and melt, on medium power (my microwave I used 60% power) for approximately 4-6 minutes, checking and stirring every 2 minutes or so (we don't want the chocolate to burn). Remove from microwave and dip strawberries one at a time, holding each berry by the stem/leaves, and dipping right up to the base of the stem/leaves. Place on baking sheet/waxed paper and repeat for all strawberries.
  • Place sheet in refrigerator til white chocolate sets, about 15-20 minutes.
  • In another medium sized bowl, melt chocolate chips, using same time frame and power level as above (60%, 4-6 minutes). Grasp strawberries by stems again, dipping one side into the chocolate, then the other side, so that the brown chocolate makes a "V" shape visible from the front of the strawberry.
  • Now, with a toothpick, "paint" on 2 or 3 buttons and a bow tie at the top of the berry (near the stem) with the brown chocolate.
  • Cool on the baking sheet/waxed paper, in refrigerator, til chocolate is set. Strawberries will last 2-3 days in the refrigerator.
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