I have fond memories of picking juicy strawberries, red and glistening in the morning sunshine from my grandparent’s garden. They were sweet, fragrant and free of nasty sprays, which of course meant that my brothers and I dispensed with the need to wash these edible gems and instead crammed them into our mouths with delight. My grandmother would watch us smiling with satisfaction and would bend down to pluck an especially plump berry out from under its thatch of leaves, offering it up to the most eager recipient. 

Discovering commercially grown strawberries with the same intense, fragrant flavour as the ones I indulged in during my childhood is a challenge. These impressively sized strawberries pictured above are as close as I have come…so far. I have dubbed them “strawberries on steroids”, because of their sheer size and close to perfect flavour and colour. These are perfect for turning into Chocolate Dipped Strawberries, which I made this morning in preparation for a baby shower high tea in honour of my dear friend Hilda. Not only are these decorated berries delicious, but they present well and can be easily eaten with one hand whilst holding a cup of tea or champagne in the other. By using a dark, bitter sweet Lindt chocolate containing 70% cocoa butter, they make an idea sweet treat for allergy sufferers or those on a restricted diet because of the absence of milk, egg, wheat and nuts . 

Chocolate Dipped Strawberries 
I made 27 enormous strawberries with the quantity listed below. I took 20 to the baby shower, leaving 7 for my children to enjoy. They were of course gone by the time I returned, with only a dusting of edible gold glitter serving as evidence that the dish had ever existed. If you can’t find large berries, then substitute with a smaller version, but they DO need to be tasty for the overall dish to be a success. If you can’t find strawberries that actually taste like REAL strawberries should, then make something else until you do manage to stumble across a couple of prime punnets. Oh and in terms of the chocolate, please don’t skimp on a cheaper type thinking it will taste the same. It won’t. Use the correct ingredients for the best results. 

Ingredients
27 large strawberries or 4 – 5 punnets regular sized sweet strawberries
150 g Lindt dark chocolate (70% cocoa butter)
1 tablespoon pure icing sugar sifted
extra icing sugar or edible gold glitter

Step 1) Wash the strawberries, drain well and gently pat each one dry with a clean tea towel. 

Step 2) Line a tray with baking paper and set aside. 

Step 3) Break up the chocolate and place in a microwave safe bowl. Melt in the microwave, taking care not to let it burn. My microwave is 1100 watts and it took 90 seconds on high to melt the chocolate. You may need to adjust your time depending the strength of your microwave. Once melted, add the sifted icing sugar and whisk through until smooth and combined. 

Step 4) Holding a strawberry by the leafy end, dip the bottom third into the melted chocolate mixture, tap lightly on the side of the bowl and then place on the baking paper. Repeat until all the strawberries are evenly coated with smooth, shiny chocolate. 

Step 6) Put the tray into the fridge for at least 20 minutes to set. Warn the children using a strict tone of voice, that they are NOT to open the fridge and they are NOT to pretend to look for the cold water jug when in reality they are using this as an excuse to sneak out a strawberry. Remind them that you know all the tricks because you too were little in “the olden days” and also tried to pull the wool over your own mother’s eyes…especially when there was a tempting tasty treat. 

Once the chocolate has set, arrange the berries on a serving platter and serve to family and friends.