Chocolate Dipped Strawberries

Note from Cheri:
Chocolate dipped strawberries (or any other fruit, for that matter) are not difficult to make (I even frequently make them on camping trips). There are, however a few points to keep in mind in order to insure success. First, make sure the fruit is completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainly mess. It is also necessary to temper the chocolate, which really isn't difficult, especially if you have a candy thermometer. Click here for directions from America's favorite pastry chef, Jacques Torres, on how to do it.

For more information about working with chocolate, click here for our online tutorial.

8 oz. quality chocolate or white chocolate about 12 - 14 large strawberries

Makes about 12 large strawberries Melt chocolate over a double boiler. Dip fresh strawberries in the melted chocolate until three quarters covered. Put berries on a sheet of waxed paper to cool, or alternatively, place one berry each in paper candy cups. Let set until chocolate hardens. You can hasten the process by placing the dipped berries in the refrigerator for a few minutes.