Ingredients

• 18 large strawberries with stems and green caps on, washed and patted dry
• 500g white, milk or dark chocolate, coarsely chopped
• Toothpicks
• 1 grapefruit, cut in half

Method

1. Cover a Swiss roll or any rimmed pan with baking paper or foil.
2. Optionally place Styrofoam block in the centre, or the two halves of the grapefruit.
3. Insert a toothpick into the stem end of each strawberry or hold the stem.
4. Melt the chocolate.
5. Dip the strawberry into the chocolate, coating ¾ of the lower part of the berry, being careful not to cover the stem.
6. Scrape the side of the bowl on the way out. (Leave the green cap and some of the red berry showing for a more decorative finished product). You may have to dip the strawberries twice for a thicker chocolate coating - wait until the first coating has hardened, then dip again.
7. Place fruit on paper-lined pan. You can spear the free end of the toothpick into the piece of Styrofoam or if you can't get hold of some, the outside of a half a grapefruit, to allow the strawberry to dry upside down.
8. Allow coating to set.
9. If desired, after the chocolate hardens, dip the tip in a contrasting chocolate or white chocolate may be drizzled over the dark chocolate for a fancier look.
10. After the chocolate hardens, remove the strawberries from the toothpicks.
11. You can also refrigerate until chocolate is set, but remove as soon as chocolate is hardened, unless the weather or room is extremely hot.
12. Never freeze chocolate coated strawberries.