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Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Using the toothpicks, dip the strawberries into the chocolate mixture. Place the strawberries on a baking sheet lined with waxed paper. Gently remove when the chocolate has cooled and is firm to the touch.
Beringer Vineyards
Chef Maurine Sarjeant