Ingredients
Method
- Wash and dry strawberries completely.
- Insert toothpicks and pull stems back.
- Melt chocolate melts per package instructions.
- Add shortening/oil if needed (½-1 tsp per ½ cup).
- Dip strawberries in chocolate, roll to cover.
- Turn upside down, shake to coat evenly.
- Place on styrofoam/parchment to dry.
- Pour sprinkles on top immediately.
- Reuse sprinkles with parchment.
- Place sprinkle-covered strawberry to dry.
- Let base chocolate dry completely.
- Put second color in pastry bag, cut tip.
- Cut size determines line size.
- Drip chocolate back and forth.
- Add sprinkles while wet, let dry.
- Do one color at a time, let dry.
- Let sprinkles dry, remove excess.
- Repeat with different colors.
- Drip white chocolate over strawberry, leave space.
- Add candy eyes while wet, let dry.
- Let dry.
- Use dry white chocolate strawberry.
- Drip red chocolate for blood effect.
- Use toothpick to control drips.
- Practice faces on parchment first.
- Place black candy melts in pastry bag.
- Draw faces on dried strawberries.
- Use toothpick to move chocolate.
- Let dry.
Notes
Make sure the strawberries are completely dry before dipping to ensure the chocolate adheres properly.