Equipment
- Saucepan
- Toothpick
- Parchment Paper
- Box of Toothpicks
Ingredients
- 16 oz El Rey Icoa Venezuela 34% White Couverture Chocolate Discs
- 1 lb Fresh Strawberries
- 2 tbsp Shortening
Instructions
- Melt the 16 oz El Rey Icoa Venezuela 34% White Couverture Chocolate Discs, either in a double boiler or in a saucepan on very low heat.
- Once the chocolate begins to melt, stir in the two tablespoons shortening until it’s evenly distributed.
- Insert the toothpicks into the tops of the strawberries.
- Dip each strawberry into the chocolate and spin it in a circle until it’s evenly coated in chocolate.
- Lay the strawberries gently down on the parchment paper and put in the refrigerator to cool.