Even tough Valentine’s Day is a “commercial” holiday, when I saw the strawberries in the shop today I could not help but buy them.
- 200 g chocolate
- 4 tablespoons soy milk
- wooden sticks or baking paper
- nuts (for the leftover chocolate)
Cut the green leaves off the strawberries, wash, dry well with kitchen towels and put them on sticks. If you do not have sticks you can always use a fork.
I used a shot glass to better balance my cup. I also prepared some nuts and berries in muffin shapes for the leftover chocolate.
Melt the chocolate in bain-marie and then stir in the milk. I choose to add a little milk to avoid the chocolate being too crispy. If you want, you can skip the milk and only use melted chocolate.
After the chocolate is ready, leave it on the stove and dip each strawberry in making sure it gets an even coating. If you are using the sticks, arrange the strawberries so they do not touch each other. When using a fork you can drop the strawberries on baking paper after dipping them to unstick them easier afterwards.
It is easier to have more chocolate in the pan then needed when coating the strawberries. You can then pour the leftovers on top of nuts to make a delicious snack. You can either use muffin forms or mix the nuts in the chocolate and free-form any shape you want on top of the baking paper (e.g. the heart).