Hand-Crafted Candy Bars
Joseph De Leo
Juicy strawberries coated in rich dark chocolate - who could ask for more? Whether you're making them for a loved one or enjoying them all on your own, the recipe for these indulgent goodies is a home run. It comes from Hand-Crafted Candy Bars (Chronicle), by Susie Norris and Susan Heeger, who suggest dipping other fruits for variety, as well. Really, the only limit is your imagination.
Takes About: 40 Minutes
24 large fresh strawberries or other fruit
1 batch Tempered Dark Chocolate
1. Line a baking sheet with parchment paper. Pierce each strawberry with a bamboo skewer or a dinner fork. Have the tempered chocolate at 90 degrees F. Dip the strawberry into the chocolate, shake off the excess, then remove from the skewer or fork and place on the prepared baking sheet. Allow the chocolate to set on the dipped strawberries for 10 minutes in the refrigerator. Serve at room temperature.
2. Store in an airtight container or a zip-top plastic bag in the refrigerator for 3 days.
Makes about 24 strawberries
Excerpted from Hand-Crafted Candy Bars © 2013 by Susie Norris and Susan Heeger. Reprinted with permission from Chronicle Books. Photographs courtesy of Joseph De Leo.
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