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Chocolate-Dipped Strawberries


Chocolate-Dipped Strawberries
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  1. 2 cups or 12 oz dark chocolate chips
  2. 2 tablespoons coconut oil (shortening or butter may also be used to substitute)
  3. Strawberries, stems and hulls intact
  1. In a double boiler, melt the chocolate chips and the coconut oil (or shortening) together under very low heat.
  2. Mix together, stirring occasionally, until a smooth and creamy consistency is achieved.
  3. Turn off heat but keep the pot on the burner to keep the chocolate warm.
  4. Skewer each strawberry by inserting a toothpick or a very thin barbecue stick through the stem.
  5. Holding each strawberry by the toothpick or stick, dip it in the chocolate mixture, twirling it around to entirely coat the strawberry (except for the hull). Repeat the process for all of the remaining strawberries.
  6. Remove the toothpick and lay the strawberries on a baking sheet lined with wax paper and allow the chocolate coating to set.
  7. Refrigerate the strawberries until ready to serve.
  8. Once ready, transfer the chocolate-dipped strawberries to a pretty serving plate and serve.
  1. Make sure to dry the strawberries well before dipping them into the chocolate, or the chocolate won't stick.
  2. Be sure to avoid getting any water or condensation to drip down to the chocolate or it will be very difficult to work with.

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