Chocolate Covered Strawberries


This is the best version of chocolate coated strawberries i do know. Paraffin was originally used rather than shortening. flip the strawberries the wrong way up and insert by the toothpicks into a chunk of polystyrene for straightforward cooling, or just place them on a sheet of paper. chocolate could also be drizzled over the chocolate for a enthusiast look. they’re excellent for weddings once embellished with topping bow ties, bells, butterflies, roses, etc.


  • 16 ounces milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound fresh strawberries with leaves


  1. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
  2. Insert toothpicks into the tops of the strawberries.
  3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

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