1 pound fresh strawberries with leaves
16 ounces milk chocolate chips
2 tablespoons shortening
8 ounces white chocolate chips
Wash and pat the strawberries dry. Make sure the berries are completely dry and at room temperature before dipping.
In a double boiler, melt the milk chocolate chips and the shortening, stirring occasionally until smooth. (Make sure the
water in the double boiler does not touch the bottom of the pan).
Dip the strawberries half way up the berry and place on flat surface lined with wax paper.
In microwave, melt the white chocolate chips, stirring the chips every 30 seconds until smooth. Spoon the chocolate into a
Ziploc bag. Make a pinhole snip into the tip of one corner of the bag. Drizzle the white chocolate over the milk
chocolate in a zigzag pattern.
Store in the refrigerator until use.
Display on a platter garnished with mint for a pleasing presentation.
***To avoid condensation forming on the berries, serve within 12 hours of preparation.