1 cup (8 oz.) sweet, dark, dairy-free chocolate chips or pieces (see note)
2 lbs. fresh, long-stemmed strawberries
• Line a baking sheet with baking parchment or wax paper.
• In the top of a double boiler over boiling water, melt the chocolate, stirring occasionally. When melted, turn the heat down to a gentle simmer. Dip the strawberries halfway into the melted chocolate, then carefully transfer them to the baking sheet, spacing them an inch apart from each other. Let cool a bit before serving.
Note: There are many good brands of organic chocolate. We like Green and Black’s, Rapunzel, Dagoba, and Tropical Source.
Makes 24 servings
From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
For more great recipes from the Candle Café, click here.