Boozy Chocolate Covered Strawberries
2 pints of large ripe strawberries (some for making and some for munching on while you work)
1 cup Ghiradellhi chocolate
1 cup Chardonnay
20 plastic pipette tubes for infusion
Red and pink chocolate candy melts
Wash and dry your strawberries. Pat dry and let them air dry awhile. Water and chocolate don’t mix.
Place your strawberries on a baking pan lined with parchment paper.
Take your pipettes and add your wine of choice. Insert one into each strawberry.
Let sit until all the wine has been absorbed into the strawberry, at least 20 minutes.
Begin to melt your chocolate:
Using a double boiler, fill the bottom pot 2/3 of the way with water and bring to a boil on medium heat.
Place the second pot onto of the first one. You want the water to touch the bottom of the top pan.
Reduce heat to low.
Add your chocolate to the second boiler.
Stir to melt, making sure to not let it get too hot. However, you want the chocolate to be good and warm. Cold chocolate will streak and dry dull. TO make it be pretty, make sure your chocolate is fully melted for a few minutes.
Dip each strawberry into the chocolate, covering 3/4 of the strawberry.
Place the strawberry back on the baking sheet and to allow to harden.
Begin to melt the the pink and red wafers.
Drizzle the various chocolate colors on your berries for a classy look. I use a butter knife for the drizzling.
Enjoy! Store these in the fridge for up to 2 days.