Chocolate- Covered Strawberries

Do you remember the first time you ate a chocolate strawberry? Well, we 
both do. The key to success is to melt half of the chocolate so it is smooth and 
warm  and  then  add  the  remaining  chocolate  and  stir  until  smooth.  The 
chocolate is guaranteed to set. It’s a trick we learned from our favorite choco-
latier, Jacques Torres. 

20 ripe large strawberries, at room temperature 

6 ounces  dairy-free organic bittersweet chocolate, fi nely chopped 
1/4  teaspoon saffl ower oil 

1. Rinse the berries, leaving the stem leaves intact, and gently pat dry. Line a 
large baking sheet with parchment and set aside. 

2. Place half of the chocolate in a small metal bowl over a small saucepan with 
1 inch of simmering water. Stir the chocolate until completely melted and 
warm. Remove the bowl from the saucepan; immediately add the remaining 
chocolate and let stand for 3 minutes. Add the oil and stir until smooth. 

3.  Dip  the  strawberries  one  by  one  in  the  chocolate:  Hold  a  berry  by  the 
leaves and dunk, covering about  five-sixths of the fruit with chocolate. Lift up 
over the bowl, let the excess chocolate drip off, and transfer the berry to the 
prepared baking sheet. Repeat with the remaining berries and chocolate. 
4. Let stand until set, about 30 minutes. Serve at room temperature. 

Cooks’ Note 
✤   Use  room-temperature  berries  for  dipping;  chilled  fruit  will  cool  the 
melted chocolate too quickly and blooming (discoloration of the chocolate) 
may occur.