1 pound Florida strawberries (preferably with stems)
2 cups dark or milk chocolate wafers, melting discs or chips
1/4 cup white chocolate wafers, melting discs or chips
Wash, drain and pat strawberries with paper towels. Line a baking sheet with waxed paper. In a crockpot or double boiler melt dark chocolate, stirring often. In another crockpot or double boiler, melt white chocolate and stir.
Hold strawberries at stem (or insert wooden toothpick or skewer in each berry) and dip in dark chocolate to cover two-thirds of the berry. Allow excess chocolate to drain off. Place berries on the baking sheet to cool. Place the baking sheet in the refrigerator for about 15 minutes until chocolate is set.
Remove baking sheet from refrigerator. Use a toothpick or wooden skewer that has been dipped in the melted white chocolate. Drizzle the white chocolate over the chocolate-dipped strawberries in a zigzag pattern. Remove toothpicks or skewers before serving. Makes 18-24 berries (depending on size).
Place chocolate wafers in a microwave-safe container. Heat on medium power for 30 seconds. Stir. Continue heating for additional 30-second intervals, stirring often. Repeat process until chocolate wafers are completely melted and smooth. Dip berries as described above. Chill in a refrigerator for 15 minutes or until firm.
Note: For best results use a high-quality chocolate such as Guittard or Ghirardelli.