Healthier Chocolate Covered Strawberries Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by *~Lissa~*
Reviewed: Feb. 15, 2013
I figured it would be even healthier to use dark chocolate and skip the shortening. I kept the chocolate over the double boiler as I worked to keep the chocolate warm and easy to work with. These were both lovely to look at and delish to eat! I washed and blotted my berries dry, then left them to air dry a bit longer so they wouldn't be damp at all and prevent the chocolate from sticking. I placed them on parchment once dipped. I had no problems whatsoever and they came out great!
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Photo by *~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA
Living In: Cobb, California, USA
Reviewed: Jun. 28, 2014
I changed the shortening to almond butter. It was delicious
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Reviewed: Aug. 13, 2012
it tastes good, but is way too thick to look pretty
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Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 13, 2012
This was not good- wasted the chocolate chips. It was too thick and did not stick.
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Reviewed: Feb. 25, 2013
I used 1 tablespoon of smart balance with the dark chocolate. I added a pinch of cinnamon to the dark chocolate and it was amazing! Also - depending on the size of the strawberry toothpicks didn't work too well. I just dipped them and placed them on a large dinner plate that had a layer of parchment paper on it. Placed the strawberries there and let them cool for 30-45 minutes. They are great the next day too b/c the sort of ferment and taste great!
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Cooking Level: Intermediate

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