||large strawberries, washed and patted dry (about 1 quart)
||squares (1 ounce each) white chocolate for baking, coarsely chopped
||squares (1 ounce each) semi-sweet chocolate for baking, coarsely chopped
|Line Large Grooved Cutting Board with Parchment Paper; set aside. Be sure all utensils are dry. To make tuxedo shirt, in Professional (2-qt.) Saucepan, bring 1 inch of water to a simmer over medium-low heat. Place white chocolate in Double Boiler. Set Double Boiler over simmering water in saucepan. Heat chocolate just until melted and smooth, stirring occasionally. Remove from heat. Holding one strawberry by hull, dip in melted chocolate until 2/3 of strawberry is coated, allowing excess chocolate to drip off. Place strawberry on Parchment Paper; repeat with remaining strawberries. Refrigerate 10-15 minutes or until chocolate is set. |
|To make jacket, melt semi-sweet chocolate in clean and dry Double Boiler as directed in Step 1. Holding strawberry by hull, dip each side of strawberry at an angle into chocolate to form a "V" on front of strawberry, allowing excess chocolate to drip off. Place on Parchment Paper; repeat with remaining strawberries. |
|To create buttons and bow tie, place small, resealable plastic food storage bag in Measure-All® Cup. Pour remaining melted semi-sweet chocolate into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut a tiny tip off corner of bag using Kitchen Shears. Pipe a bow tie at top of shirt and add two or three buttons to shirt front. Repeat with remaining strawberries. Refrigerate 5 minutes or until chocolate is set. Strawberries are best when served the same day. |
Yield: 20 strawberries
Cook's Tips: If chocolate sets up in Double Boiler, return to medium-low heat until melted and smooth, stirring occasionally.