double boiler can be used instead of top 2 pieces of equipment
candy thermometer or infrared thermometer
1poundMerckens dark or milk chocolate wafers
1cupMerckens white chocolate wafers
Fill saucepan or bottom of double boiler with 1 inch of water. Bring to a boil then turn heat to simmer. Place 1/2 pound of chocolate wafers in the metal bowl or top of the double boiler. DO NOT LET WATER GET IN THE TOP PAN. Water will seize the chocolate. Place bowl in top of saucepan and let the steam melt the chocolate. Stir with a wire whisk until all is melted. Remove from heat and start to add the rest of the chocolate a little at a time to bring the temperature up to body heat and the chocolate no longer melts. You can remove un-melted chocolate and start to dip fruit.
Microwave instructions: Place all of the chocolate in a microwave safe bowl. Place in microwave and heat at 15 second intervals; take out and stir until chocolate starts to melt. Use a thermometer to make sure temperature does not get over 90 degrees.
Dip clean strawberries holding brack and dipping only 2/3 into chocolate. Place on wax paper covered cookie sheet to harden. Do not put in the refrigerator to harden. This only causes condensation when removed. When hardened, put melted white chocolate in a pastry bag and cut off a small amount of the tip. Drizzle straight lines of white chocolate over the strawberries to decorate.
A variety of nuts and fruits can be dipped. Just make sure they are dry as not to add any moisture into the chocolate causing it to seize up. We used pineapple, marachino cherries, marshmellows, nuts and dried apricots for dipping.
Dipped fruit can be stored in the refrigerator but it is best served freshly dipped at room temperature.
Strawberries should be dipped the day of serving. Leftover chocolate can be poured on foil and allowed to set up then used for next time it is needed. Or you can add toasted nuts, pretzels or dried fruit and make candy clusters.