Use strawberries to create an edible tree centrepiece. Coat the strawberries with any chocolate of your choosing, or leave them plain. For a mix of flavours, drizzle white chocolate over dark-chocolate-coated strawberries, or drizzle milk chocolate over dark-chocolate-coated strawberries. Place the centrepiece on a dining or buffet table. To keep the chocolate from melting, keep the centrepiece away from the sun.
- Skill level:
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Things you need
- Package of 4-inch toothpicks
- 1.81 Kilogram of large strawberries
- Double boiler
- Six squares baking chocolate or white-chocolate
- Stirring spoon
- 12-inch foam cone
- Decorative angel food or bundt cake pan
Place four pounds of large strawberries in a strainer. Rinse with water. Inspect strawberries for damage. Discard damaged strawberries. Place a toothpick in each strawberry, inserting through the top. Leave at least 2 1/2 inches of the toothpick sticking out.
Set up a double boiler. If you don't have a double boiler, place a glass bowl on top of a saucepan. The water in the bottom pan should not touch the top pan or bowl. Turn the burner on the low-medium setting.
Place six baking squares in the top bowl or pan. Stir until melted. Remove from heat. Do not let chocolate overheat; it burns easily.
Place a 12-inch foam cone on the metal centre of an angel food or bundt pan. This holds the foam upright.
Start dipping the strawberries. Dip the lower 75 per cent of each strawberry in the chocolate. Push the toothpick end of each strawberry into the foam, starting at the bottom. Work with the strawberries until the tree is covered.
Tuck greenery into the pan.
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