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Using
a sharp knife, finely grate each chocolate into separate piles so
that they will melt easily and stay separated.
Melt
the chocolate in a double boiler, stirring as needed. When melted
and smooth, remove from heat.
Holding
each berry from its top, cover in a basic coat of either white or
dark chocolate by dipping the berry halfway into one of the melted
chocolates. Cool the coated berries on a wire rack.
To
make the swirl pattern, fill a pastry piping bag with contrasting
chocolate. (Note: If you do not have a pastry bag, use kitchen parchment
paper and shape it into a cone with a fine hole at the tip for piping
a thin line of chocolate around the berry.)
When
the base coating has hardened, hold the berries upside down and
decorate with contrasting swirls of chocolate beginning the swirls
slowly from the tip. Cool on wire racks.
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