Chocolate Covered Strawberries / Capsuni in ciocolata

Directions

1.  Wash the strawberries. Place them on a paper towel to dry. The strawberries must be completely dry or the melted chocolate will ‘spoil’, or curdle and dry up.

2.  Melt the chocolate (white, milk, or dark chocolates) and butter in a double-boiler, stirring very frequently.

3.  Meanwhile, lay a sheet of aluminum foil or waxed paper on a table.

4.  Once the chocolate mixture has melted completely, stir in the rum (if using) and begin dipping the strawberries. Holding the green end of a strawberry, dip ⅔ of the berry into the chocolate. Lift it immediately from the chocolate, and place it on the aluminum foil/waxed paper to cool.

 

Notes: Do not use strawberries that are over-ripe and too juicy and do not slice the strawberries in two for this too will spoil the melted chocolate when dipping. If the kitchen is too warm, the chocolate will take a very long time to cool. If this is the case, place the aluminum foil with the strawberries in a dry section of a refrigerator for just 5 minutes. Serve when cool and the chocolate is firm. Don’t try to keep these for more than one day - after one day, the strawberries will begin to disintegrate and get nasty.

 

Variations: Twice-dipped Strawberries: After dipping the strawberries in chocolate and before the chocolate cools, gently roll or dip them in coconut, coffee grounds, crushed mint candies or finely chopped almonds. Or, once the chocolate has cooled, make a white chocolate dip (as directed above) and dip the strawberries halfway into the white chocolate.