CHOCOLATE STRAWBERRY BOUQUET

this recipe from : the little epiceurean

CHOCOLATE STRAWBERRY BOUQUET

A bouquet of fresh strawberries dipped in Ghirardelli Chocolate white and dark melting wafers. It's a fun way to display chocolate covered strawberries!

AUTHOR MARYANNE CABRERA

INGREDIENTS

• 2 pounds fresh large strawberries
• 10 oz Ghirardelli White Melting Wafers
• 10 oz Ghirardelli Dark Melting Wafers
• paper lollipop sticks (or cake pop sticks) as needed

INSTRUCTIONS

1. Rinse strawberries and pat dry. Place clean strawberries on a paper towel lined tray. Set aside.
2. Place white and dark melting wafers in separate containers. Follow package instructions to melt wafers using either microwave method or stove-top method.
3. Gently insert lollipop sticks through the stem of strawberry. Before dipping strawberries, pat dry once more to make sure there is no remaining moisture on the strawberry or leaves. 
4. Dip strawberries into melted mixture, allowing any excess to drip off. Stick dipped strawberries in a styrofoam cake dummy or floral styrofoam to set. Otherwise, allow place dipped strawberries on wax paper lined plate. Leave dipped strawberries out at room temperature to set. Alternatively, let dipped strawberries chill in the fridge for 10-15 until hard. 
5. Once chocolate strawberries are set, they may be arranged in a vase or container. Cut floral styrofoam to fit the bottom of desired container. Arrange strawberries sticks as desired in styrofoam. 

RECIPE NOTES

These chocolate strawberries are best enjoyed the day they are dipped. Over time, the strawberries will start to weep moisture and softened the chocolate coating.