The Chef pictured in the photo is by Sonoma artist Cynthia Hipkiss. I love her oddball humor, and I have several of her pieces. I love this Chef, in particular, and he holds a coveted space by my stove (an early 1950s dark blue O'Keefe Merritt). I've had the Chef forever. What's particularly fun about him is what he's holding can be changed. I have a strawberry shortcake, a birthday cake, and a plate of hot dogs with all the trimmings. The smaller food sculptures are attached with velcro. Very clever! Hipkiss's work is carried in several art galleries. Many of her sculptures of women remind me of my aunts from whom I learned many baking tips. Luckily I'm not quite as full-bodied as they were, but then they were great bakers and ate a lot of what they baked!
CHOCOLATE DIPPED STRAWBERRIES
Ingredients
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, chopped
1/2 cup Dark Chocolate 72-85% cacao, chopped
3 Tbsp heavy cream
Directions
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or stainless
steel bowl on top of saucepan over simmering water, combine chocolate and heavy cream. Stir until
chocolate is melted and mixture is smooth.
Dip strawberries 1/2 to 3/4 way up in chocolate mixture and place on parchment-lined cookie sheet to allow chocolate to harden.
Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure strawberries are
completely dry. A drop of water in melted chocolate can cause it to "seize" and turn the
entire mixture into a mess.
How to Fix Seized Chocolate
How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate.
Give the strawberry a small shake as you pull it out of chocolate. When strawberry is
completely out of chocolate, swirl it in quick, clockwise motion to let excess chocolate drip off.
Place on cookie sheet lined with parchment paper.
Repeat with rest of strawberries.
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