Chocolate Sweetheart Strawberries

Put large pan half full of water on high heat on stove.
Put smaller pan into this pan, but the bottom should NOT touch the water. Into small pan, break up 1 whole bar of bakers chocolate. This has no added sugar, so add 1/4 C Splenda and 1Tbs honey as well as 1 Tbs vanilla.

You will also add water, 1 Tbs at a time to keep the chocolate at a thin, dipping consistency. The water also helps keep the temperature even so the cocoa butter won't curdle out. You may need to turn down the heat as you go. (I had trouble with this on my electric stove, & wished for gas...)

Make sure the rinsed strawberries are dry before you dip them. I used a paper towel. My first ones dipped well, but the later ones I had to "paint." They both looked the same on the tray! These won't keep long, so give them away or eat them soon!

Don't over heat chocolate or cocoa butter will curdle out. Adding cool water & removing from heat while whisking chocolate into water may bring the two back together.

Don't cook strawberries! Wash & pat very dry. Let rest.
Use double boiler to melt baking chocolate on stove top. See photo for how to rig a makeshift double boiler using 2 pans.

Serving Size: Makes one pint of fresh strawberries, about 2 berries each serving.

Number of Servings: 8

Recipe submitted by SparkPeople user REVCORNIE.