INGREDIENTS
200 g good quality dark, milk or white chocolate
2 punnets strawberries
METHOD
- Line a baking tray with baking paper and set aside.
- Temper the chocolate by placing it into a saucepan over low heat, induction setting 2-3. Stir continuously until you have 50% solids and 50% liquid. Then, transfer the semi-melted chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
- Dip each strawberry into the melted chocolate and place on the baking tray to set.
- Once the chocolate has set, serve immediately.
Hints and tips
- Leftover strawberries can be stored in the fridge for 24 hours.
APPLIANCE / FUNCTION
Miele
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