Ingredients and Supplies
- 1 pound chocolate, white and milk
- 4-5 pounds strawberries
- parchment paper or silicone mat
Wash strawberries. Allow strawberries to dry completely. Melt candy coating or melt and temper white chocolate. Hold on to the stem of the strawberry with your fingers and dip it into the melted white chocolate. Allow extra chocolate to drip off. Place on parchment paper or silicone mat to set up. Melt milk chocolate candy coating or melt and temper milk chocolate. Hold the strawberry by the stem and dip into the milk chocolate at an angle. Repeat on the other side of the strawberry. Using a fine brush, paint bowtie and buttons with melted candy coating or melted and tempered dark chocolate. Serve immediately. Keep in refrigerator no more than 2 hours, or keep them in a very cool room if keeping them for several hours.
Recipes and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.