Yield: 12 strawberries
Chocolate chips work well but melting your favorite dark chocolate bar is even better.
Wash the strawberries and allow them to dry completely before dipping. Melt the chocolate gently in a double boiler over simmering water until just melted. Line a sheet pan with parchment paper.
Using the cap as a handle, dip each berry into the chocolate and let the excess drip back into the bowl. Place on the parchment paper. When all the berries are dipped, place the pan in the refrigerator for 10 to 15 minutes to set the chocolate.
Peel off the parchment and store at room temperature until ready to use. These can be made up to 6 hours in advance.
Recipe by, PCC Chef
Source: Sound Consumer, May 2011
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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