I decided to use milk chocolate and white chocolate, and for added fun I chopped up some fresh basil finely and sprinkled it on top of the white chocolate dipped strawberries. What a nice treat! It is a nice compliment together but you could use things like mint or taraggon. So many times we think of herbs as savoury and only mint gets used in sweet things. Well not today folks! Go on then give em a try!
1k fresh strawberries washed and dried thoroughly
100g Green & Black's white chocolate
100g Green & Black's milk chocolate
A few basil leaves
2 medium heat proof pyrex dishes
Chop up your basil.
Set up a double boiler by getting a small saucepan with about 1 inch of water on the hob to simmer.
Bash up all your chocolate – I used milk first.
When the water has just started to simmer, turn it down to low and put the glass bowl on top and add in your chocolate.
To get it melted it will take about 5-10 minutes.
When it's all melted take off the heat and set aside to rest for about 3-5 minutes.
You can then put the white chocolate in a pan the same and get it melting.
If your strawberries have stubborn stems, you can use toothpicks to poke in them to hold the strawberry while dipping.
Don't for get about your white chocolate, keep on stirring until smooth.
Take a spatula and scrape all the chocolate to one side of the bowl.
Take the strawberry and gently press it into the hot chocolate and twirl it around until it's covered.
Let it drain off a bit and then put it on a rack or someplace that it can get cool.
Repeat until you have the desired amount of milk chocolate strawberries you want.
While your white chocolate comes to perfect melting repeat the same for the strawberries and sprinkle some with basil if you like.
Also for decoration you can take your spoon and dip it into the white chocolate and drizzle on top of the milk chocolate ones.
And also you can drizzle the milk chocolate onto the white ones.
Chill in the freezer for 30 minutes before eating. Or refridgerate for 1hr.