Chocolate-Covered Strawberries
A delicious delight from chef Marilyn Harris.
8 large fresh strawberries, with stems
6 oz. semisweet chocolate
Wash and carefully dry the strawberries on paper towels. Chill until ready to dip. Melt the chocolate in a double boiler. Line a tray with waxed paper. Dip in the strawberries to coat about 2/3 with the chocolate. Place on the waxed paper and chill until the chocolate is set. Serve chilled.
Serves 8
Dark roasts, such as Caffé Midnight®, Espresso, French Roast, Organic Mayan Black Onyx Blend, Italian Roast or Organic Deep Peruvian Forest Blend