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Discussion Starter · #1 ·
Any suggestions for a simple chocolate coating for strawberries or other fruit? I saw one that required cocoa butter, but I'd rather use common ingredients. Thanks!
 

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Discussion Starter · #3 ·
I found some gorgeous California, long stemmed beauties in the store. $7.99 per dozen :( Almost too lovely to eat! Thanks for the tip, a simple solution. I just assume that anything to do with chocolate has to be complicated. So I melt it over barely simmering water and let it cool down a bit before dunking, right? Are the berries better off at room temp or chilled?

[ 02-15-2001: Message edited by: Mezzaluna ]
 

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Discussion Starter · #8 ·
I also like them served cold, but I was really asking whether the berrie should be a room temperature before dipping, or if they can be chilled beforehand.
 
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