Instructions: Line cookie sheet pan with parchment or wax paper. Set double boiler on low or place heat-proof glass bowl over saucepan of simmering water.

Gently wash berries in cool water. Do not cut off stems. Drain and completely pat dry with paper towels. Set aside on cooling rack to air dry.

Finely chop chocolate and melt in double boiler over simmering water, stirring constantly until mixture is smooth. Do not overheat or allow water to touch the chocolate. Remove from heat.

Holding berries by the stem, slowly dip into chocolate until coated just below the stem. Gently shake off excess chocolate and hold inverted, stem side down for about 1 minute until chocolate begins to set. Place berries 2 inches apart on paper-lined pan. Allow to dry at room temperature for 45 minutes before serving or storing in refrigerator.

Serves 12.

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