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Description Edit

Contributed by World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Line a large baking sheet with waxed paper.
  2. Wipe strawberries clean; dry with paper towels.
  3. Place semisweet chocolate chips and 1 tablespoon crisco shortening in a microwave-safe glass bowl.
  4. Cook on 50% power, or defrost, for 45 seconds.
  5. Press finger into chocolate to see if it is melted, if not, heat for another 45 seconds.
  6. Repeat process until chocolate is soft and shortening is melted.
  7. Stir until mixture is smooth.
  8. Repeat process with white chocolate and remaining 1 tablespoon crisco shortening.
  9. Holding 1 strawberry by its green top, dip 3?4 of berry into melted white chocolate.
  10. Let excess chocolate drip off.
  11. Repeat with remaining berries.
  12. Place on waxed-paper-lined sheet.
  13. Dip each white chocolate-dipped berry, at an angle, into the semisweet chocolate, creating one side of the ?lapel?.
  14. Repeat at an angle on the other side of the berry.
  15. Place on waxed-paper-lined sheet.
  16. Place a small amount of melted semisweet chocolate into a small plastic zipper bag.
  17. Cut the tip of the corner, creating a very small opening.
  18. Pipe on buttons and a bowtie.
  19. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead but best eaten the same day. Keep refrigerated.)
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