What you need:

Strawberries– of course. They are cheap in Australia at the moment so I’m using 2 punnets.

Chocolate– I used a milk chocolate and white chocolate. You could use other kinds like dark chocolate. It doesn’t have to be really high quality, I’m just using the normal supermarket blocks (though it’s always good to try and get ‘fair trade’ ones). It may depend on what the normal quality of chocolate is in your country. Some countries don’t have very good chocolate (um… Korea). However I have made these in Korea and I used the Ghana brand which worked fine – I would not recommend Hershey though. Also, you don’t need to use cooking chocolate or special melting chocolate, normal chocolate is fine.

Non-stick baking paper

Paper kitchen towel– I use 100% recycled because I don’t like killing trees unnecessarily.

The first step is to wash the strawberries. Leave the tops on because you want something to hold onto when you are dipping them later. Put the strawberries out on some paper towel.

Break up the milk chocolate into a bowl.

Okay now we need to melt the chocolate. DON’T PUT IT IN THE MICROWAVE! Chocolate burns really easily and once it’s burnt it’s disgusting. We gotta do this slowly. So we have a smaller bowl right? Get one that’s bigger. The smaller bowl needs to fit inside but there needs to be some space. Then boil some water. Pour some boiling water into the bigger bowl and then place the smaller bowl that contains the chocolate inside it. Don’t let any water splash into the chocolate! Water and chocolate don’t mix. The chocolate will slowly start to melt. Stir it around to help it along.

Stir until it’s a nice smooth consistency.

Eh, close enough. Also tear off a sheet of the baking paper and put on a large plate, you may need a few plates, depending.

Okay remember how I said chocolate and water don’t mix? Well we just washed those strawberries… and they are wet. The chocolate isn’t going to stick on wet strawberries and water will make the chocolate gross. You could wash the strawberries hours before and let them dry. But who has time for that? I’m showing you the quick way.

Grab some paper towel and dry a strawberry gently. So just press the paper towel to the strawberry and let it soak up the water.

Holding the leaves of the strawberry, dip it into the melted chocolate.

Then place it gently on the plate covered with baking paper. Repeat with half the strawberries. Stick the plates in the fridge so the chocolate sets.

Now do the same with the white chocolate. Two bowls with hot water in-between.Dip the remaining strawberries into the white chocolate and put on baking paper lined plates.

So hopefully the milk chocolate ones that we put in the fridge are set enough, so get them out of the fridge and put the white chocolate ones in. I still have some of both chocolates left which I’m going to use for very quick decorations.

Get a chopstick or a knife and dip it into the leftover chocolate.

Drizzle the white chocolate over the strawberries. You can do this really quickly, no need for it to be perfect.

Now drizzle the milk chocolate over the white chocolate strawberries (which are hopefully set enough).

Put the strawberries back in the fridge to make sure they set properly. They have to be set before you peel them off the backing paper.

AND DONE:

EASY! But there’s truth in the saying “The way to a man’s heart is through his stomach”. I’ve found these work pretty well…

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