1 cup of chocolate chips (Ghiradelli or Enjoy Life for dairy free)
1 TB of shortening or coconut oil (I use Tropical Traditions Palm Oil shortening – order online)
Combine the above ingredients in a sauce pan on low stirring continually. Heat just until melted. Let cool slightly. Wash strawberries then pat dry with a paper towel before dipping.
Hold strawberries by the stem and dip in chocolate. Place on a plate or baking sheet that has been covered with parchment or wax paper.
Place in fridge to cool and set for about 30-60 minutes. Store leftovers in the refrigerator in a container. Eat within 1-2 days. We have no problem with this!
This is usually enough to cover one pint of strawberries. If we have a little chocolate left over, I dip some popcorn, pretzels, or almonds in the remainder.
You can use a thin vanilla frosting to drizzle a design over the strawberries after they have set for decoration.
Feingold Stage 2