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CakesWithAttitude
Posted 11 May 2006 , 8:33pm
post #3 of 4
It is very simple; you pick the chocolate squares that you want to melt and use. I like Godiva; but you can use almond bark or bakers chocolate also. melt and have the strawberries ready to go; thawed at room temp with the juice blotted off with a paper towel. Make sure they are dry and room temp. Dip them in the chocolate; holding them by the tops; turn until all sides are coated and then put on a cookies sheet lined with parchment or quick release foil or wax paper. ; quickly refrigerate them to keep the strawberries fresh.. to make white chocolate zigzags; put a little in a decorating bag;cut a little hole and zigzag it over the strawberry. Hope this helps
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