8ouncesWhite chocolate or almond bark, roughly chopped
Sprinkles of choice
Instructions
Line a baking sheet with parchment paper, wax paper or a silicone mat.
Wash strawberries dry them with a paper towel and then let them further air dry and come to room temperature for 20-30 minutes.
Fill bottom pot of double boiler one third of the way with water and bring to a low simmer.
Place top pot on and all of the couverture chocolate, reserving roughly 1 tablespoon.
Stir constantly until chocolate has nearly all melted, then remove from heat and stir in the remain 1 tablespoon of couverture. Alternately, use the microwave method as described above.
If using alternating white chocolate, do all of your couverture chocolate first and then follow with with repeating the same steps. Unless you have two double boilers and then, I am simply impressed.
Dip strawberries in melted chocolate, swirling once and then tapping off excess.
Immediately add sprinkles or other toppings while still tacky.
Place on prepared baking sheet to set.
For drizzling the desired chocolate and place it in a squeeze bottle or candy melting bag, drizzle.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!