inspired edible++chocolate & coconut covered strawberries.

i get nervous when i have to write.

it’s the number one reason i procrastinate publishing here.

despite my fear of the pen/keyboard, i was recently asked to join the writing team at your daily thread.

i accepted! i’ll be writing mostly about food for this fabulous eco-centric online guide.

i’m really excited about this.

but on some days, i’ll come up with just about any excuse to avoid writing.

today is one of those days. a rainy lazy day. a day when i’d like to crawl back under the covers, only emerging for soup.

on most days, i’d much rather speak through pictures. of doc.

and music.

breaks and beats by the lemon thief

and food. chocolate covered strawberries to be specific.

p.s. i messed up the first time and ruined (*gasp) half of the chocolate. i heated it. (good) tasted it. (too bitter. decided to add some coconut cream and sugar. BAD IDEA.) super gross results. super gross mushy mess. please don’t tell b.

note to self: don’t experiment in the kitchen when there’s chemistry involved.

on the second try i melted half of the 70% extra bittter that my mom would approve of- with half milk chocolate chips that my mom would NOT approve of. much better results this time around.

the coconut was b’s brilliant idea. he has the best ideas. i love him. he also made us this delicious tapas plate.

chocolate & coconut covered strawberries

1 lb. organic strawberries

1/8 lb. good dark chocolate (i used el rey extra bitter 70% from whole foods. 1/2 lb. for only $4.20.)

1/4 c milk or semi sweet chocolate chips ( you can also chop up a good quality chocolate bar.)

1/2 c coconut chips, in a small bowl

1. wash the strawberries an hour before you begin and dry completely. water will destroy the chocolate.

2. fill a small pot 1/3 full with water, and bring to a slow boil.

3. seat a well fitting heat proof bowl over the pot. be very careful not to get any moisture into the bowl. it will ruin the chocolate. a double boiler works too!

4. chop the dark chocolate into a few pieces and place in bowl, along with the chocolate chips, stirring often until melted through.

5. you must work quickly from now on- or the chocolate will harden.

6. lay a piece of parchment or wax paper on a pan or cutting board.

7. dip the strawberries in the chocolate, holding each by the stem. alternatively, you could use fondue skewers.

8. roll the just dipped strawberry in the coconut chips, while the chocolate is still soft.

9. place strawberries on the parchment as you work.

10. when you finish, chill in the fridge for at least fifteen minutes, until the chocolate hardens. i had some chocolate left in the bowl, so i added a small handful of coconut chips to the last of the chocolate, and it was delightful! also, we don’t want to be wasteful. especially with good chocolate.