I’m going to break form here. Normally, in each post, I tell a little story, take you on a small journey or give you kernels of insight into our lives.
Not today, no. Today, it’s all about eating with your eyes.
Because, really, what’s there to say? What could I put in words that could trigger the salivary glands better than just looking at these ruby-red, perfectly dimpled berries coated in luxuriant chocolate ganache?
I don’t know about where you live, but the strawberries here are peaking, almost over. Better start dipping.
Just melt about 8 ounces dark chocolate and a tablespoon of shortening or butter in a double-boiler and stir until smooth and glossy. Then, take your gorgeous, succulently ripe strawberries, washed and pat dry, and gently skewer them at the top. Careful not to bruise! Roll the tips of the berries in the warm chocolate, then prop them upright in styrofoam or a box with skewer-sized holes perforated in it, and let stand until the chocolate sets.
If you can wait that long.
Garrett’s dapper tuxedo-clad strawberries put my homely treats to shame.
I wouldn’t turn away a slice of Nicole’s chocolate-covered strawberry swiss roll.
According to Karina, everybody must get sconed. Even the gluten-intolerant.
Instead of chocolate-covered strawberries, how about strawberry-filled chocolate!