*Chili Chocolate Dipped Strawberries*
I suppose you could use plain dark chocolate for these, milk chocolate, or even white chocolate, but chili chocolate, well ... you just died and went to heaven ... simple, easy, delectable. Remember of course that you will have to eat all of these on the day that you make them. They aren't good keepers. However that should not be a problem as I cannot forsee anyone having any of these any longer than a day!
1 punnet of fresh strawberries (about 1 1/2 cups)
100g bar of Lindt Chili Chocolate (scant 4 ounces)
Make sure your strawberries are clean, blemish free and completely dry and free of any surface moisture. Break the chili chocolate into small pieces and place in a microwaveable bowl. Zap on high for 30 second intervals, taking out and stirring it each time until it is completely smooth and melted.
Line a baking tray with greaseproof paper and set aside.
Take the strawberries and holding them by the stems dip them into the melted chocolate, swirling them and coating them to your desired amount, holding them over the bowl for a few seconds for the excess to drip off before placing them onto the lined baking tray to set and harden. Repeat with all the berries. Let sit until completely hard before tucking in and enjoying! I don't advise refrigerating them as it will make the chocolate go dull.