Without further ado, here are your instructions--
1. Dip strawberries in melted chocolate. I prefer it to be a bit on the darker side, so I use half milk and half semisweet (because I didn't have any actual dark chocolate). Go for whatever combination you like. I'd suggest dipping in a deep, narrow-necked vessel to give you maximum coating time (it gets tricky towards the end if you have a shallow chocolate puddle). My new trick is spearing the berries on a toothpick and then sticking them into styrofoam (that I've covered with foil just in case). It doesn't really matter for these since they'll be decorated, but it's good for getting a smoother finish. If you happen to overcrowd your styrofoam and can't insert a berry along the edge, stick a second toothpick in from the opposite side and give it a quick jab. The toothpick will go into the styrofoam and you can pull the top one out--as long as the chocolate hasn't become tacky it will fill the hole right back in!
|The speared strawberries|
|Resting on a tray that had been in the freezer|
|The straightness of my lines left something to be desired...|
|They're even somewhat football-shaped!|
6. GO NEW ENGLAND!