“For it is a fire that kindling its first embers in the narrow nook of a private bosom, caught from a wandering spark out of another private heart, glows and enlarges until it warms and beams upon multitudes of men and women, upon the universal heart of all, and so lights up the whole world and all nature with its generous flames … It is to be hoped that by patience and the Muses’ aid we attain to that inward view of the law which shall describe a truth ever young and beautiful, so central that it shall commend itself to the eye at whatever angle beholden.” –Ralph Waldo Emerson
I love this because it speaks to love in its many forms, knit together by the “universal” heart of God. So as D-day approaches for many a singles who long for their true love, I am at peace. I choose to see love all around, in my friendships and relationship with this mysterious yet ever-present God of mine. And how better to celebrate this gift of love than with food?
I made these!
Chocolate Covered Strawberries
I won’t give you the exact measurements here as you may be making many or few, but once you know the technique, you can go to town! The ratio is about twelve ounces chocolate (1 bag chips) for every ten large strawberries. You will need:
- Large, fresh, firm strawberries, greens fully intact
- Your choice of chocolate: dark, milk, and/or white (I like to do a variety). Trader Joe’s sells pretty good dark chocolate and white chocolate chips that are easy to melt and chunks of Ghirardelli chocolate (much better) that you can cut up. Other great choices are Valhrona  and Scharffen Berger  (they have SB at Trader Joe’s for $2 for 2 ounces worth the price) if you have the budget
- Parchment or wax paper
- Several cookie sheets or other totally flat boards (like cutting boards)
- Zip lock bags
- Double boiler pan or microwave
Directions: Wash and dry strawberries. I dry each strawberry again really well before I dip it because if it’s wet, the chocolate wont stick. Heat chocolate in microwave or over double boiler (don’t let pan touch the water), stirring frequently. It is really important that you cook the chocolate over low heat or in short intervals in microwave because chocolate will overcook if too hot. Once your chocolate is fully melted, begin dipping dried strawberries, leaving a bit of the strawberry exposed at the top. Lightly tap the excess chocolate and place on parchment/wax paper that is sitting on a cookie sheet or other portable hard surface (you will need to transport to the fridge). If the chocolate gets cold or thick, return to heat for a couple minutes. Once you have dipped all the strawberries, you can scoop some of the remaining chocolate into zip lock bags, make a small hole in the tip of bag, and drizzle over strawberries. Let chill in refrigerator until chocolate is totally firm, 1–2 hours.
Enjoy with loved ones and some bubbly champagne.