Chocolate Berries Or Orange Sections

---------- Recipe via Meal-Master (tm) v8.02

Title: CHOCOLATE BERRIES OR ORANGE SECTIONS
Categories: Candies
Yield: 1 servings

------------------SUSAN AARONSON PSTT79C------------------
Perfect strawberries
<<<OR Better Still>>>
Long stemmed berries
That are sold in many
Fruit markets
6 oz Good quality bittersweet
Chocolate
Orange sections
White chocolate; opt'l

Here's the recipe for the chocolate berries or orange
sections. Pick out perfect strawberries with fresh
looking green tops, or better still, get the long
stemmed berries that are sold in many fruit markets.
Wash and THOROUGHLY DRY the berries on paper toweling.
If any of the berries have soft spots, don't dip them.
The juice will leak out and the finished product will
look awful. Melt about 6 ounces of very good quality
bittersweet chocolate. I use Belgian or French
chocolate, but Lindt or Tobler are also excellent.
Line cookie sheets with waxed paper. When chocolate is
melted and smooth pour it into a dish that will give
you depth rather than surface. Pick up a berry by the
leaves and dip it into the chocolate about 3/4 of the
way, leaving the stems and a bit of the berry showing.
Let excess chocolate drip back into the bowl and place
the dipped berry onto the lined cookie sheet. Put in
refrigerator to harden chocolate. If you want to get
fancier, melt some white chocolate and dip the very
bottom of the dark chocolate dipped berry into the
white chocolate or put the melted white chocolate into
a pastry bag, fitted with a very fine writing tip, and
sort of 'write' squiggly lines all over the dark
chocolate. I like to serve these berries on non-toxic
green leaves or palm fronds that can be purchased from
a florist. Orange sections dipped in chocolate are a
bit trickier but fantastic. Completely peel an orange,
being very careful not to pierce the membrane that
surrounds each section. Remove as much of the pith
that clings to the orange section. Blot the sections
on paper towels to absorb ANY moisture. Melt the
chocolate as described above and put it into a dish
that is large enough to accommodate a whole section of
orange. Holding the NPXR56B
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
07/06 5:58 PM

TO: NORMA WRENN (NPXR56B) FROM: NORMA WRENN
(NPXR56B) SUBJECT: R-MM AARONSON

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