12 ounces of dark or milk chocolate, chopped
4 ounces of white chocolate, chopped
2 pounds of fresh strawberries, cleaned and dried
Carefully wash the strawberries and dry thoroughly.
Place the berries on a towel-lined pan in the refrigerator to chill. The chocolate will set faster on cold berries. The berries need to be dry before dipping. - use a towel that can withstand possible berry stains.
Place chocolate in the top of the double boiler or in the bowl and melt, stirring occasionally.
You can also place the chocolate in the microwave on low and start the melting process.
Line a baking pan with parchment paper.
Grasp strawberry by the leaf cap to ensure it is strong enough to carry the weight of being dipped in chocolate.
Dip the ‘chest' of the strawberry into the white chocolate to create the ‘shirt.'
Place the berries on the parchment leaving space between each berry.
Place the pan of strawberries in the refrigerator to cool.
While the strawberries are cooling, melt the dark chocolate in the top of the double boiler or in the bowl and melt, stirring occasionally. You can also place the chocolate in the microwave on low and start the melting process.
Dip the ‘shirt dressed' berries dipping the left side of the berry, then the right side, and then the back if needed into the dark (or milk) chocolate to create the ‘tuxedo jacket.' Allow the excess chocolate to drip into the bowl.
Place the berries back onto the parchment lined sheet pan leaving space between each berry.
Place two tablespoons of the melted dark chocolate into a pastry bag or a small zip bag. Cut just the tip off of the bag.
Dot three ‘button' of chocolate on the ‘shirt' of each berry. Using a square figure eight pattern, pipe the bowtie on each berry.
Holding the stem or leaf cap of the strawberry, dip the strawberry leaving just a small portion of the top of the berry bare. Allow excess chocolate to drip into the bowl.
Return the berries to the refrigerator until the chocolate is firm.
Berries are best if eaten within 24 hours of being prepared.