CHOCOLATE COVERED STRAWBERRIES

CHOCOLATE COVERED STRAWBERRIES

1 cup (6 oz.) semi-sweet chocolate chips 1 to 2 tsp. shortening 1 pint fresh strawberries, with green tops left on Earlier in the day, wash strawberries and drain on paper towels. It's important that the strawberries be absolutely dry when dipping in chocolate. Just a droplet of water will ruin the batch. In a saucepan over low heat or in a double boiler, melt chocolate chips and shortening, stirring constantly until smooth. Spear fruit with toothpicks or a bamboo skewer through the top; dip into the melted chocolate. Place on waxed paper or stick toothpicks into a block of styrofoam to harden. Alternatively, place on a wire grid over a cookie sheet to allow the chocolate to drip through to the bottom so that the chocolates won't harden with a puddle around the bottom. Refrigerate for up to 24 hours before serving. For best results, use tempered chocolate or Baker's Dipping Chocolate.

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