Chocolate Covered Strawberries
- 2 cups Ghirardelli Bittersweet Chocolate Chips from a bag, 60 % Cocoa
- 3 Tbsp. Crisco
- ½ cup Ghirardelli Classic White chips, from a bag
- 2 (lbs.) large strawberries w/ leaves (and stems if possible)
- wax paper
- cooking spray
Meanwhile melt bittersweet chocolate with 2 Tbsp. Crisco over top of double boiler over low heat. Stir with a wire whisk occasionally until just melted and smooth. Do not overheat chocolate, it will burn easily. When chocolate is melted remove berries and cookie sheet from refrigerator.
Cover cookie sheet with wax paper then spray with cooking spray. Hold onto leaves of berry and dip into chocolate coating evenly (start with the larger berries first working down to smaller ones). Hold above chocolate and when chocolate is done dripping place on wax paper lined cookie sheet. Repeat process until all berries are coated. Place cookie sheet with berries in refrigerator. Let berries chill for about 5-10 minutes.
Meanwhile heat white chips and 1 Tbsp Crisco over double boiler repeating same steps to melt chocolate. Scrap melted chocolate into a small ziploc baggie and trim off one corner. Remove strawberries from refrigerator and drizzle white chocolate over top of berries. The trick to a nice fine line of white chocolate is to have a tiny end cut from bag corner and drizzle in a swift back and forth motion squeezing chocolate from bag, about 8 inches above berries. Chill berries in refrigerator for 15 minutes or until ready to serve.
Seal berries in an airtight container, if you need to layer them place a sheet of wax paper between them. They will keep about 1-2 days in refrigerator. Every time you make these it will get easier. Expensive to buy but inexpensive to make.