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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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White and Dark Chocolate Strawberries

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White and Dark Chocolate Strawberries

From RIPE

MAKES 40 TO 45 STRAWBERRIES (RECIPE MAY BE SCALED UP OR DOWN)

8 ounces (227g) good quality dark chocolate, chopped
2 pounds (907g) impeccably fresh medium to large strawberries (35 to 45), rinsed and pat dry
4 ounces (113g) good quality white chocolate, chopped

Line two rimmed baking sheets with silicone liners or wax paper.
Melt the dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until completely smooth, about 5 minutes. Remove the bowl from the heat and wipe the underside dry with a tea towel. To make dipping easier, scrape the chocolate into a smaller bowl.
Hold each strawberry by its stem. Dip it into the chocolate about three quarters of the way up the berry. Drag it against the side of the bowl to
stop any drips, then transfer to the baking sheet. Repeat with the remaining strawberries. Pop the baking sheets into the refrigerator for 15 minutes to set the chocolate.
Meanwhile, set the white chocolate in a second heatproof bowl (or wash and dry the first bowl) and melt over simmering water as you did with the dark chocolate. Set a quart-size zip-top bag in a drinking glass. Open it so the edges reach halfway down the sides of the glass. Scrape
the melted white chocolate into the bag. Seal the bag, pressing out any air as you zip it shut.
Remove the strawberries from the fridge and condense them onto a single baking sheet. Snip off the tiniest corner of the zip-top bag, squeeze gently, and wave your wrist quickly side to side so the chocolate drizzles haphazardly
over the berries. (You may have a bit of white chocolate left over.)
Set the berries back in the fridge for 5 minutes and serve.
Tip: Choose berries with impeccably smooth leaves. Shriveled or otherwise sad leaves ruin the visual impact of this lovely dessert.

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