This simple summer dessert is as easy as it is elegant. Because there are only two ingredients, quality matters. Use the best berries you can find, preferably organic because they're #4 on EWG's Dirty Dozen list. If you have berries that are under-ripe, this is a good way to sweeten them up a bit.
I used 85% dark chocolate ("The Dark Chocolate Lover's Bar" from Trader Joe's) for this recipe, but a 72% variety would also work well. When it comes to the health benefits of chocolate, darker is better, so use the darkest variety that you like to eat. I find that 3.5 ounces is the right amount for a quart of berries.
It's the tips of strawberries are usually dipped in chocolate, but I prefer to cut off the tops and dip the big end instead. This creates a flat and stable surface, so they don't roll around. It also makes it easy to pop them into your mouth whole. And it increases their shelf life in the fridge because moisture from the green leafy tops can create ideal conditions for bacterial growth. Without the tops, and with the chocolate sealing the cut surface, you can make these a day or two in advance.
3.5 ounces 85% dark chocolate
1 quart fresh strawberries, tops removed
- Fill a saucepan with an inch of water and warm it over low heat .
- Place the chocolate in a glass or stainless steel. Set the bowl on top of the pan of simmering water. Make sure that the bottom of the bowl is not in contact with the water.
- While the chocolate melts, cover a baking sheet with wax or parchment paper.
- Once the chocolate has just melted, turn off the heat and transfer the bowl to a heat-proof surface. Do not over-heat the chocolate.
- Hold each berry by the tip and dip the base into the melted chocolate before placing it on the prepared sheet.
- Once all the berries have been dipped, transfer them to the fridge.
- Once they have set, store them on the wax or parchment paper in an air-tight container.
- Take them out of the fridge at least 10 minutes before serving.