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Chocolate-Dipped Strawberries

Chocolate-covered strawberries, a well-known aphrodisiac, are always a hit at the restaurant. They are always on our special Valentine’s Day menu as a romantic end to the meal. You can also dip dried apricot and pears in chocolate for a delicious treat.

1 cup (8 oz.) sweet, dark, dairy-free chocolate chips or pieces (see note)
2 lbs. fresh, long-stemmed strawberries

• Line a baking sheet with baking parchment or wax paper.
• In the top of a double boiler over boiling water, melt the chocolate, stirring occasionally. When melted, turn the heat down to a gentle simmer. Dip the strawberries halfway into the melted chocolate, then carefully transfer them to the baking sheet, spacing them an inch apart from each other. Let cool a bit before serving.

Note: There are many good brands of organic chocolate. We like Green and Black’s, Rapunzel, Dagoba, and Tropical Source.

Makes 24 servings

From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman

For more great recipes from the Candle Café, click here.