Ingredients
- 16 oz El Rey Icoa Venezuela 34% White Couverture Chocolate Discs
- 1 lb Fresh strawberries
- 2 tbsp Shortening
- 1 Box of toothpicks
- Parchment paper
Instructions
- Melt the white chocolate, either in a double boiler or in a saucepan on very low heat
- Once the chocolate begins to melt, stir in the two tablespoons shortening until it’s evenly distributed
- Insert the toothpicks into the tops of the strawberries
- Dip each strawberry into the chocolate and spin it in a circle until it’s evenly coated in chocolate
- Lay the strawberries gently down on the parchment paper and put in the refrigerator to cool
