Title: Chocolate Berries or Orange Sections
Categories: Candies
Yield: 1 Servings

---------------------------SUSAN AARONSON PSTT79C---------------------------
Perfect strawberries
<<>>
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini