Wash the strawberries well, but do not remove stems. Spread the berries on towels or absorbent paper in a single layer, and allow to air dry until all water has evaporated (chocolate will not adhere properly if the berries are damp).
Melt 1/2 pound chocolate in a double boiler deep enough to cover strawberries.
Holding the berries by the stem, hand dip each one 3/4 of the way up to the top.
Place on waxed paper and allow to harden or refrigerate until hard. Keep refrigerated until ready to serve.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 61 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.2mg||2 %|
|Sodium 17.9mg||1 %|
|Potassium 84.4mg||2 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 12.7g|
|Protein 1.7g||2 %|
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Calories per serving: 121
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