<p>Strawberries must be dry when dipping. Purchase berries no more than a day ahead of when you want to dip them. Store the berries in refrigerator, but allow them to warm to room temperature before dipping. After dipping, let chocolate set in refrigerator, but do not store the strawberries there. Serve within 24 hours. </p><p>Strawberries should be washed before they are eaten or dipped. Leave the green caps on and wash the berries gently with cool water flowing from the tap so as not to bruise the fruit. After washing the berries, pat them dry with a paper towel and place them on a dry paper towel .</p><p>Chocolate dipped strawberries are delicious if injected with Grand Marnier or other liquor after the chocolate hardens. Use a syringe to inject the strawberries. Another option is to dip in chopped toasted nuts right after dipping. </p><p>CHOCOLATE DIPPED STRAWBERRIES Makes 10 chocolate-covered strawberries</p><p>From George Hirsch Living it UP! TV series www.georgehirschliving.com</p><p>6 ounces bittersweet chocolate, chopped 1 Tablespoon butter 3 Tablespoons heavy cream 10 large strawberries with long stems or Driscoll Berries Ingredients should be at room temperature</p><p>Line a baking sheet with parchment or waxed paper.</p><p>In the top of a double boiler set over hot water, melt the chocolate and butter, stirring constantly until the chocolate melts. DO NOT OVER HEAT (Chocolate melts just with body temperature). </p><p>Add the cream and stir until mixture is smooth. Let the mixture cool to tepid (100 degrees F - body temperature).</p><p>Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.</p>