• 1 Package (16 ounces) Driscoll's Strawberries
  • 11 Ounces white chocolate (chips, wafers, chunks or chopped bar )
  • 1 Package decorative paper straws
  • 1 Package wooden stir sticks or skewers
  • sliced almonds
  • gel food color (red and yellow)
  • candy eyeballs
  • royal icing or cake decorating (need white, yellow, pink and orange)
  • Shredded coconut  
Preparing the strawberries
  1. Rinse and dry the strawberries. If there are larger strawberries in your batch, use those. Larger strawberries tend to work best for dipping. Make sure you dry them well with a soft cloth or paper towel. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will adhere to the berry.
Melting the Chocolate
  1. Melting chocolate is a delicate but simple task that requires constant attention. Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping.
    There are two methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference and comfort level, but you'll end up with the same result.
  2. Stovetop
    To melt chocolate on the stovetop, place the white chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", thus prevent it from melting properly.
  3. Microwave
    Place the white chocolate in a glass bowl and microwave at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%) power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes.
Dipping and decorating
  1. Line a baking sheet with wax paper, parchment paper or aluminum foil.
    Divide the chocolate in half in two small bowls.   Add 8 drops of yellow gel food color to one of the bowls and serve well until thoroughly blended into the chocolate.  Add more yellow gel color if you desire a more vibrant yellow for the chicks. 
  2. How to make the Chicks
    Holding the strawberry by the green leaves (Calyx) dip it into the yellow colored chocolate swirling the strawberry until coated. Suggest coating about ¾ of the way up the strawberry leaving some strawberry showing.  Gently shake off excess chocolate. Insert straw into the tip of the strawberry andplace berry, calyx end down, on prepared baking sheet to set.  Once the chocolate is almost set, add candy eye balls, a beak and tiny feather decorations using royal icing or cake decorating icing.   If you have trouble adhering the candy eye balls you can rewarm your chocolate and using a tooth pick dab a little warmed chocolate on the eyeball to act as a glue.
How to make the Bunnies
  1. Holding the strawberry by the green leaves (Calyx) dip the tip of the strawberry into the white chocolate. Suggest coating about ¾ of the way up the strawberry leaving some strawberry showing.  After the initial chocolate coating, use the wooden stir stick to create a slit on either side of the strawberry for the almond ears. Gently insert 2 slices of almonds into the slits, pushing down until firmly inserted.  Then dip back into the chocolate swirling the strawberry until almonds are coated. Gently shake off excess chocolate. Insert straw into the tip of the strawberry and place calyx end down, on prepared baking sheet to set. Once the chocolate is almost set, add candy eye balls, and nose, whiskers and pink ears using the colored royal icing or cake icing.  If you have trouble adhering the candy eye balls you can rewarm your chocolate and using a tooth pick dab a little warmed chocolate on the eyeball to act as glue. Immediately after, place the coconut on the back of the strawberry to form the bunny tail. If your chocolate becomes too thick you may need to microwave your dipping chocolate again, or put the bowl back on the double boiler. If microwaving, be careful to microwave in 15 second intervals to avoid burning the chocolate. Stir the chocolate between each interval.
  2. After completing the dipping and decorating process, place baking sheet of chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur.
  3. Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.
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Serving Size:

1 Strawberry

Calories 79.93
Total Fat 3.07 g
Saturated Fat 1.48 g
Cholesterol 10.74 mg
Sodium 1.20 mg
Total Carbohydrates 2.95 g
Dietary Fiber 1.09 g
Protein 4.43 g