Savor one of our February favorites – Arbosano Choco-dipped Strawberries. Our secret? Il Fusti Arbosano Olive Oil, which pairs beautifully with the juicy strawberries and rich semi-sweet and white choco-dippings. Talk about a show stopper for a truly romantic dessert. If you give it a try, let us know!
- 100g dark chocolate, roughly chopped
- 400g strawberries
- 30g white and milk chocolate, roughy chopped or candies (optional)
1 teaspoon of Il Fusti Arbosano Olive Oil
Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Add the Il Fusti Arbosano Olive Oil. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn’t touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20-second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
- Gently hold the strawberries by the leafy top and dip them into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
- If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle over the fruit or cover it with your preferred candies/coating.
This recipe was adapted and directly sourced from BBCGoodFood.com