Chocolate Covered Strawberries
I used two types of chocolates in this recipe because I didn't have enough of the orange-flavored chocolate. Whatever you use, use quality chocolate. Covering the strawberries with nuts is optional. Roast the walnuts by preheating the oven to 350˚ F. Arrange the walnuts on a cooking sheet in a single layer. Bake 8 -10 minutes, checking them frequently. I like to roast extra nuts to have them available for several days. They make a great snack and are great on salads. The dipped strawberries are best eaten the same day, as the fruit turns mushy otherwise.
½ cup finely chopped roasted walnuts (optional)
3 oz (80 g) coarsely chopped orange-flavored dark chocolate
3 oz (80 g) coarsely chopped bittersweet chocolate
2 TBS soft butter
½ tsp orang zest
about16 large strawberries
Put the roasted and chopped walnuts in a bowl.
Melt the chocolate and butter in a double boiler. If you don't have a double boiler, use a bowl you put over a pot of simmering water. Some cooks melt their chocolate in the microwave, but I haven't tried that yet.
Wash and try the strawberries. Leave the stems on.
Hold the strawberry by the stem and dip it in the melted chocolate, swirling the strawberry. Then roll the chocolate-covered strawberries in the bowl with the nuts. Repeat with the remaining strawberries. Transfer the strawberries onto a baking sheet lined with wax paper.
recipe © Sunnycovechef