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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate-Covered Strawberries   
    Categories: Five, Fruits, Chocolate   
         Yield: 9 servings   
       
         1 lb Large strawberries   
         7 oz (2 bars) dark bittersweet   
              - chocolate; 60%-% cacao;   
              - broken in small pieces   
              +=OR=+   
         7 oz (2 bars) high-quality white   
              - chocolate; broken in small   
              - pieces   
         1 ts Olive oil (opt)   
       
     Prepare the strawberries: Rinse and drain the berries   
     well, then dry them off with paper towels. (If you have   
     time, let them further air-dry in the refrigerator,   
     about 1 hour.)   
        
     Melt the chocolate: Fill a small pot with ½ inch of   
     water, bring it to a simmer, then turn off the heat.   
     Place a medium heatproof bowl over the pot. The bowl   
     should not touch the water. Add two-thirds of the   
     chocolate to the bowl and melt completely, stirring   
     occasionally with a flexible spatula. Stir in the olive   
     oil, if using, for a shinier end result. (This oil   
     method is called faux tempering and is great insurance;   
     just note that your final chocolate shell will be less   
     snappy.)   
        
     Cool the chocolate: Remove the bowl from the pot and add   
     the remaining chocolate, stirring constantly until   
     melted. Then, keep stirring until cool and starting to   
     thicken (if too thick, return to the hot water to melt   
     again). The mixture should feel slightly warmer than   
     your bottom lip.   
        
     Dip the strawberries: Holding each strawberry by its   
     stem, dip it into the chocolate, twisting it to cover   
     completely, then let any excess chocolate run off before   
     placing on a parchment-lined sheet pan. Successfully   
     tempered chocolate should set in 10 to 15 minutes at   
     room temperature. If the chocolate doesn’t set at room   
     temperature, refrigerate until it does. Stored and   
     refrigerated in an airtight container lined with a paper   
     towel, the chocolate-covered berries can keep for up to   
     2 days.   
        
     TIP: For this recipe, it’s important to use a chocolate   
     bar from the candy section of the grocery store, not the   
     baking section. Baking chocolate and chocolate chips   
     have additives, such as stabilizers, that make them   
     harder to temper. When picking white chocolate, go for   
     high-quality bars, such as Lindt or Ghirardelli.   
        
     By: Eric Kim   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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