The Ezine For Every Strawberry Lover!

Issue #74

It's been snowing here almost non-stop for the last 2 days. It feels like I've been doing nothing except to shovel snow.

Anyhow, when coming back inside to the cozy fire in the fire place, I thought of a special treat for my family:

Chocolate Covered Strawberries

They're much easier to prepare than you might think.

Because it's really difficult to get fresh strawberries in December where I live, I've been experimenting with frozen ones. They don't come out as perfect as the fresh ones, but still acceptable.

The trick is to use them when they're still frozen. Once the chocolate cover is hard, the strawberries inside can thaw and they still keep in shape. But you have to eat them right away, as they won't make it through the day.

Chocolate Covered Strawberries

Makes 30

Ingredients

• 30 whole strawberries, with stems
• 1 (12 ounce) package chocolate chips
• 6 tablespoons margarine

Instructions

Place cleaned berries on a large waxed paper lined cookie sheet.

Melt chocolate chips in the top of a double boiler over hot water.

Stir in margarine and mix until melted and well blended with chocolate.

Dip berries in chocolate. Place on waxed paper and refrigerate until chocolate hardens.

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This is just a very basic (and easy) recipe, you can find more sophisticated ones for Chocolate dipped strawberries on my website.

If you're interested in making artful chocolate recipes you just *have to* get the book The Art of Chocolate by Elaine Gonzalez.

She is an award-winning chocolate instructor who appears regularly at chocolate festivals, trade shows, and food conferences.

This book also makes a great Christmas gift for any woman who loves to bake and cook.

Please submit here and read the favorite recipes of my other readers:

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Have a wonderful Holiday Season, a Merry Christmas and the best possible New Year 2013!

Marion