24 large, not to soft, fresh strawberries, cleaned and dry- with stems remaining.
24-26 wooden skewers or cake pop sticks
2-4 ounce packages semi-sweet chocolate squares-tested Bakers
2-4-ounce packages white chocolate baking squares-tested Bakers
quart sized plastic freezer bag or disposable piping bag with no tip
Melt white chocolate squares in top of double boiler over hot, but not boiling water. Stir constantly until smooth. Press stick into leaf end of berry. Make sure the berries are not wet, but dry with a paper towel. Chocolate will not stick if berry is wet.
Dip all berries into melted white chocolate, dipping up to 1/8 ” form leaf top. Place dipped berries on parchment lined baking sheet. Chill until firm. 30 minutes.
Meanwhile, melt chocolate in top of double boiler over hot, but not boiling water. Stir until smooth.
Dip firm white chocolate berry on one side at a time in the melted dark chocolate forming a V shape on berry. This forms the tuxedo V on berry. Place dipped berries on parchment lined baking sheet, chill to firm. (Repeat with all berries.)
Spoon remaining dark chocolate into a small freezer bag, seal bag. If chocolate begins to harden, place sealed bag in a bowl of warm water to keep chocolate melted for piping consistency. Do not allow water to touch chocolate.
Prick a tiny hole in 1 corner of the bag. Pipe a bow tie and 3 buttons onto each berry. Chill until chocolate is firm or up to 3 hours. Serve within one day of making. Keep berries chilled until serving.
Yield: 24 berries