Chocolate Berry Bouquet

Chocolate Berry Bouquet

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by Ashley Mcgee

WCNC.com

Posted on May 9, 2012 at 10:14 AM

Updated Friday, May 11 at 9:54 AM

 

Chocolate Berry Bouquet

Equipment:  Paper towels, Sheet Pan, Quart-size Mason Jar, 1 roll either

Saran Green Cling Plus or Reynolds Plastic Wrap Green (or ribbon if you only have plain plastic wrap;

3-quart Saucepot, Medium-sized Stainless Steel Bowl

(or Double Boiler), Wooden Spoon, Bamboo Skewers

Servings:              1 “Vase” of Chocolate-Berry “Roses”

(@ 3 dozen chocolate-covered strawberries)

 

Ingredients:

1 quart-size mason jar

@ 32 ounces granulated sugar (more importantly, fill the jar to the very top!)

Enough green plastic wrap to tightly double-wrap jar and tie a bow

1 24-ounce (1# 8 oz.) bag Nestle Toll House Semi-sweet Morsels

3 tablespoons shortening

2 pounds fresh strawberries with leaves attached

Bamboo Skewers (one for each strawberry @ 36)

 

Carefully wash the strawberries with cold water and lay to dry on a paper towel-lined sheet pan.  Fill the quart-size Mason Jar with enough Domino Sugar to fill the jar all the way to the rim.  Tightly wrap the jar top with green plastic wrap with a double thickness.  Take a 3-foot piece of green wrap and pull it tightly to make a green “rope.”  Wrap the jar’s lid with the “rope” and tie it into a bow (which is pretty and holds the original wrap in place).  Fill the 3-quart saucepot with 2 inches of water.  Bring to a boil over medium-high heat.  Reduce heat to a gentle simmer.  In a double boiler or stainless steel bowl, combine the chocolate morsels with the shortening.  Place bowl over gently simmering water in pot on stove.  Melt the morsels and shortening, stirring occasionally with wooden spoon until smooth.  (Takes about 10-15 minutes.)  Remove pot from heat, allowing melted chocolate in bowl to rest over the hot water while you use it.  Insert one bamboo skewer into a strawberry at the leaf end.  (Help kids with this so that they do not stab their palms with the sharp skewer ends.) Dip the berry into the chocolate mixture.  Hold over bowl for a few seconds and twist skewer in fingers to allow the excess chocolate to drip off.  Take the other end of the skewer and poke it through the saran wrap into the sugar, which will hold it securely in place and allow the chocolate to cool on the berry without messing up how it looks.  Continue this process until all of the berries are done.  Add skewers to the sugar in the vase at angles so they look like a vase of roses.  Now you have a project that kids will love to help with – and mom will be happy to help them eat!  For best results serve within a few hours, or else refrigerate whole vase.

 

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