A SPECIAL VALENTINE’S DAY TREAT

Photo (c) 2012 Denny Genovese

           Since Valentine’s Day is in a few days, this week’s blog will celebrate with a requested recipe that was not included in the book:

DARK CHOCOLATE-DIPPED HEART BERRIES

          Strawberries were native to North America. The Native Americans called strawberries “heart berries”, both for their color and shape. In Florida, Feb. 14 arrives in the middle of strawberry season, so this is a perfect way to celebrate the happy day.

          Elegant yet simple, this treat is “good for the heart” in two ways:

1) It is filled with HEART-healthy antioxidants both from the strawberries and the dark chocolate.

2) The HEARTS of those you make this treat for will feel very special and loved!

INGREDIENTS:

1 quart strawberries with leaves still attached

1 12-oz. package Ghirardelli semi-sweet chocolate chips*

4 oz. unsweetened baking chocolate (4 1-oz. squares)

3 T. Spectrum organic unhydrogenated shortening

COCONUT WHIPPED CREAM (optional)

*Since Ghirardelli semi-sweet chocolate chips are vegan, but their bittersweet chips are not, by adding the unsweetened chocolate to the semi-sweet, you can create your own vegan bittersweet chocolate.

DIRECTIONS:

1.     Melt the chocolate chips, chocolate squares and shortening in the top pan of a double boiler** over simmering water in the bottom pan, stirring occasionally until it is smooth and glossy.

2.     Wash the berries but keep the leaves intact.

3.     Lay down waxed paper onto a cookie sheet.

4.     Holding a berry by the stem or leaves, dip it into the hot melted chocolate, twirling to cover most of the berry.

5.     Place the dipped berry onto the waxed paper to cool until the chocolate firms up.

6.     Continue dipping the other berries into the chocolate, but leave a few “naked” for those who would prefer to dip their berries into the COCONUT WHIPPED CREAM (recipe on p. 41 of EARTH ANGEL KITCHEN – Vegan Alternatives to Meat, Dairy, Eggs and Sugar). To be really indulgent, some people may wish to dip their chocolate-dipped strawberries into the cream also. (This type of “double-dipping” is allowed!)

7.     Refrigerate the DARK CHOCOLATE-DIPPED HEART BERRIES and COCONUT WHIPPED CREAM until ready to serve.

8.     To serve, set out the heart berries onto a pretty plate, along with the bowl of COCONUT WHIPPED CREAM, if using.

**If you don’t own a double-boiler, you can improvise with two pans, one nesting in the other. You melt the chocolate in the smaller pan set over the slightly larger pan of simmering water. Be careful not to burn yourself from the steam.