Let me preface this post by saying that I am completely worthless in the kitchen.  I can make a mean bowl of cherrios, and that’s about it. So when I look to do something in the kitchen, I am searching for delicious treats that my five-year old cousin could make with her eyes closed. Chocolate-covered strawberries is one of those things. Here’s how I did it, and trust me, if I can do it so can you.

Step 1 – Get the Goods - Pick up the following from the store:

1. Fresh strawberries – if you don’t know how to pick the good ones, ask the clerk at the store to help. I just looked for the big red ones.
2. High-Quality Chocolate – Don’t skimp here. Get the good stuff with at least 60% cacao. You can pick out full chocolate bars, but chocolate chips melt a bit easier. I went with Ghirardelli chocolate chips, which made for a delicious dipping sauce once melted (trust me I ended up licking the bowl clean).
3. Parchment or Wax paper – You need a non-stick paper to place the strawberries on after you dip them. Parchment or wax paper will do the trick. 4) Champagne (optional) – If you want to really make it extra classy, you can pick up a bottle of champagne as well.

Step 2 – In the Kitchen - It’s time to put on your Chef’s hat and get to work.

1. Clean the Strawberries – Wash the strawberries and, ideally, let them dry for a few hours. When they’re still wet, the melted chocolate won’t stick quite as well.
2. Melt the Chocolate – Put the chocolate in a microwave safe bowl. I just followed the instructions on the bag, which said to microwave for 1 minute on medium heat, remove and stir, and then heat in 15 second intervals until the chocolate is completely melted.
3. Dip the Strawberries – This is the fun part! Dip the strawberries in the melted chocolate, rotate a few times till the chocolate stops dripping, and then place on the parchment or wax paper. 4) Refrigerate – Once you are done dipping all the strawberries, put them in the refrigerator for a few hours before serving.

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