“There is no love sincerer than the love of food” –George Bernard Shaw.  This was the quote in yesterday’s Boston Globe Food section. A popular chef who was being interviewed, stated that you can often feel the love that goes into preparing a dish. This rings true especially around the holidays. There’s something very satisfying about knowing that the meal you’ve prepared, brought together the friends and family around your table.

After a few big holiday meals, I’ve been craving a simple dish this week and thought chocolate should be involved. There are very few desserts as effortless and satisfying as chocolate dipped strawberries.

• 6 ounces of high-quality white chocolate (such as Lindt, Perugina  or Ghiradelli), chopped
• 6 ounces of high quality semisweet chocolate, chopped
• 1 pound large ripe strawberries, with the stems on, washed and dried very well

Put the semisweet and white chocolates into two separate heatproof medium bowls. Fill two medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt (this is the double boiler method-don’t let the water touch the bottom of the bowls). Stir until smooth. Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate (or white chocolate), lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white (or dark chocolate) and drizzle the chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes. If you’re short on time, put out a tray of cut up assorted fruit and a bowl of warm, melted chocolate and enjoy dipping.

Source: Food Network