A poor attempt, beside all those posted here, but I dipped some strawberries in honor of Valentine's Day coming up.
Actually, I dipped them myself because I looked at them at Kroger, which was charging $16.95 a dozen for them. I got a quart of berries for $2.50, and a package of chocolate coating for something under $3.50. (Yes, it's grocery store quality chocolate, but I have no doubt it was the same thing Kroger was using to dip theirs.) Mine are not as pretty, but I feel relatively certain they're just as good, and I made 30 of them for roughly $6. There are five left in the refrigerator now, 24 hours later.
A question. Back in the dark ages when I was a child, my mother made lots of candies, including dipped sweets. I recall her melting chocolate with paraffin; it made a thinner chocolate, didn't tend to seize up, and hardened to a less brittle coating. Anyone familiar with the proportions, etc., or is this technique totally out of favor?
My mother would have used grocery store chocolate as well. In rural West Tennessee, we had no concept that higher-quality chocolate than Nestles chips existed.
