1 pound of fresh, ripe strawberries (Washed and dried)
8 ounces of quality white chocolate
½ cup green nonpareils (or white with a little bit of powdered food coloring)
Melt your chocolate in a double boiler or use a metal bowl in a pot of water. You’ll want the chocolate to be hot enough that it is fully melted, but not so hot that it will ruin the strawberries and cause them to get too hot. That would effect their shelf life.
Have a tray lined with wax paper ready to go along with your chocolate and nonpareils in bowls that can easily be dipped into before starting. Make sure your assembly line is fully set up because you will want to move quickly to ensure you’re able to dip into the nonpareils before the chocolate starts to set. (The chocolate hardens very quickly). After dipping carefully place each strawberry on the tray with enough space that they will not touch. Let set up full then cover them and store in the fridge. I find them to be best when eaten the same day,