Chocolate 101

I love making chocolate confections. There is something about the glistening smoothness and dark rich color that brings all of my senses alive.

To make chocolate covered strawberries, first pick the freshest, plumpest, juiciest, bright red berries you can find. They must look as though they would burst in your mouth in divine splendor.

Next, find the chocolate that sings to you. I love a dark chocolate. It has to have just the right stiffness to it...a snap, yet it must melt in your mouth like the creamiest butter. The flavor ought to unveil itself as it touches your tongue and leave a slightly sweet yet bitter after taste. Depending on where the cacao was grown there will be different undertones of taste sensations hidden in the chocolate. As it melts slowly on your tongue it ought to beguile you in its complexity.

Now, once the chocolate is picked from the myriad of choices, gently melt it at a low temp. It's important to go slowly, stirring and heating the chocolate until it has melted and becomes a smooth and shining liquid. It must not be too hot as it will not envelop the strawberry in a thick coating. It must be warm to the touch and thick enough to cling to your spoon.

Once the chocolate is at its perfect temperature and consistency, gently dip the strawberry into the ready and waiting velvety dark smoothness. Undulate the strawberry in such a way as to get a good coating. Remove the strawberry from the delectable and tantalizing confection. Repeat dipping and pulling until you get the desired coating on the strawberry.

Carefully lay the finished product onto an appropriate surface for cooling. Once the chocolate has hardened, it is ready to be enjoyed in its entirety.