To be honest, I felt ridiculous making these. What a Valentine’s Day cliché! Also, who the f eats strawberries in the dead of winter? That said, when I took a bite of one of these and felt that proverbial SNAP, my eyes rolled back and I melted into my bed, glued to Season 1 Grey’s Anatomy for 12 hours straight, wondering why MerDer couldn’t just FIGURE IT OUT — oh sorry, RIGHT, the strawberries — yeah they taste pretty good. I get why chocolate shops charge $12 per berry; good ones are impossible to find in February, it’s a total cash cow, but also white chocolate tastes comforting and familiar in a way. It’s not chocolate, but it’s got that nursery milk taste, which sounds gross — I don’t mean it like that — I mean it in that milk-chocolate way. It’s good, and proof that sometimes vanilla doesn’t stand for an absence of something, it just stands for substance in and of itself.
6 ounces white chocolate chips
8 large strawberries, washed and patted dry^
2 drops red food coloring, optional
This recipe isn't as easy as it sounds, actually. There are many, many things that can go wrong when dipping strawberries in chocolate. Sounds simple enough, but there's 95% chance you'll f it up so just listen carefully, okay?
^Are your strawberries thoroughly dry? It's essential that there's not a single breath of condensation on them. So after washing them, and then patting them dry with paper towels, set them on a towel-lined sheet pan and leave in the fridge for a few hours, if you have the time. Even doing this the night before will mean good news for you the next day.
Anyway, as for the chocolate: Take a small pot, fill it with an inch of water; cover that pot with a bowl that sits on top without touching the water. This is called a double boiler. Now you can add the white chocolate to the bowl, bringing the water to a gentle simmer. Warning: If a single droplet of water ends up in the bowl with the white chocolate, your chocolate will separate and you'll have to start all over. Stir occasionally, melting the chocolate until smooth — and at this point, take the bowl off RIGHT away. You want to bring the chocolate up to temperature (or "temper" it), but you don't want to overheat it; that'll ruin it too. Fickle, huh?
At this point (if you want) you can stir in the red food coloring and watch the ivory white turn a ghastly, nursery pink.
Dip your strawberries, holding them by their stems and set them on a plate or wax paper–lined sheet pan. You should probably leave these in the fridge for a few minutes so they can set, but it's likely they'll do that on their own as they sit on the kitchen counter (but I like to fridge them so the chocolate SNAPS when you bite into it).