1. You’ll need a double-boiler for melting chocolate. Find a metal (such as stainless steel) mixing bowl that will rest in a medium-sized saucepan. If the bowl is too large, it will be difficult to dip the strawberries. Put about an inch of water in the bottom of the saucepan and put the bowl in place.

2. Wash the strawberries, leaving on the stems. Dry on paper towels. Break the chocolate into 1-inch pieces and put in the bowl. Melt completely over medium heat. Place the strawberries, box, and saucepan on the counter. (Put a hot pad under the pan.) Dip the strawberries into the chocolate one at a time, being careful not to break the stems. The strawberries should not be totally covered with chocolate. Dip about three-quarters of the berry into the chocolate. Lay on waxed paper.

3. When all the berries are dipped, let them harden for about 15 minutes. Put the cover in the box and refrigerate. Save any leftover chocolate for a chocolate sundae. (Re-melt the chocolate in the microwave.) Serve the strawberries on a doily-covered platter or plate.

3/24/2009 7:00:00 AM