Ingredients

  • 12 medium size strawberries
  • 250 ml (1 cup) of 50% dark chocolate + cocoa
  • 250 ml (1 cup) of white chocolate
  • 2 oz (3 tablespoons) of Porto
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Preparation

  • Set a marble plate, a Pyrex plate or a large plate in the freezer.
  • In a bain-marie, slowly melt dark chocolate.
  • Meanwhile, hull strawberries while being careful to remove strawberry's heart (the white part that looks like a carrot). Also slice tips. It will help you make it stand.
  • Place the refrigerated plate near the plate with melted chocolate. It's also possible to set a a parchment paper over. It will ease to take off strawberries once finished.
  • With a fork, verticaly sting strawberries to be able to saok into chocolate. Lay all, make it stand on the plate. Chocolate will freeze and act as a foot to maintain strawberry standing.
  • With a pastry syringe or a small spoon, pour some drop of Porto into each strawberries. Do not fill them up too much. Then, set in the refrigerator for an hour.
  • Melt white chocolate.
  • Take out strawberries of the refrigerator and pour melted white chocolate, over each strawberries with a small spoon to cover Porto inside the strawberry. Set again in refrigerator until serving.
  • Take off carefully strawberries base with a knife then serve.

Chef's notes

It's possible to replace white chocolate with milk chocolate.

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