---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHOCOLATE BERRIES OR ORANGE SECTIONS
  Categories: Candies
       Yield: 1 servings
  
 ------------------SUSAN AARONSON PSTT79C------------------
            Perfect strawberries
            <<<OR Better Still>>>
            Long stemmed berries
            That are sold in many
            Fruit markets
       6 oz Good quality bittersweet
            Chocolate
            Orange sections
            White chocolate; opt'l
  
   Here’s the recipe for the chocolate berries or orange
   sections. Pick out perfect strawberries with fresh
   looking green tops, or better still, get the long
   stemmed berries that are sold in many fruit markets.
   Wash and THOROUGHLY DRY the berries on paper toweling.
   If any of the berries have soft spots, don't dip them.
   The juice will leak out and the finished product will
   look awful. Melt about 6 ounces of very good quality
   bittersweet chocolate. I use Belgian or French
   chocolate, but Lindt or Tobler are also excellent.
   Line cookie sheets with waxed paper. When chocolate is
   melted and smooth pour it into a dish that will give
   you depth rather than surface.  Pick up a berry by the
   leaves and dip it into the chocolate about 3/4 of the
   way, leaving the stems and a bit of the berry showing.
   Let excess chocolate drip back into the bowl and place
   the dipped berry onto the lined cookie sheet. Put in
   refrigerator to harden chocolate. If you want to get
   fancier, melt some white chocolate and dip the very
   bottom of the dark chocolate dipped berry into the
   white chocolate or put the melted white chocolate into
   a pastry bag, fitted with a very fine writing tip, and
   sort of 'write' squiggly lines all over the dark
   chocolate.  I like to serve these berries on non-toxic
   green leaves or palm fronds that can be purchased from
   a florist. Orange sections dipped in chocolate are a
   bit trickier but fantastic. Completely peel an orange,
   being very careful not to pierce the membrane that
   surrounds each section. Remove as much of the pith
   that clings to the orange section. Blot the sections
   on paper towels to absorb ANY moisture. Melt the
   chocolate as described above and put it into a dish
   that is large enough to accommodate a whole section of
   orange. Holding the NPXR56B
          FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME:
   07/06 5:58 PM
   
   TO:      NORMA WRENN   (NPXR56B) FROM: NORMA WRENN
   (NPXR56B) SUBJECT: R-MM AARONSON
  
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