High-quality Milk

High-quality Semi-sweet Chocolate

High-quality white chocolate

Large strawberries, rinsed and air dried completely

 

With a chocolate chipper, the tip of a heavy knife or a clean screwdriver, break chocolates into small chunks – keep separated.

 

Mix milk and semi-sweet chocolate to taste in a bowl, place bowl over a slowly simmering pot of water and stir occasionally. Chocolate burns at a low temperature so this step must be very slow. Once melting starts, turn boiling water off and stir occasionally.

 

As soon as chocolate is liquid, dip dry berries and place on a pan lined with parchment or waxed paper. Place in refrigerator.

 

In a second bowl, melt white chocolate over the double boiler in the same method. With a spoon, drizzle a little of the white chocolate decoratively over the berries in thin ribbons – or try painting the berries with white chocolate and a tiny brush. Refrigerate and serve the same day.