Recipe of the Month – Strawberry Ghosts

Recipe of the Month – Strawberry Ghosts

By Danielle Morales

Ingredients

• Ghirardelli’s vanilla flavored melting wafer or almond bark

• Chocolate melting wafers

• Strawberries

• 1 gallon water

• 4 oz. white vinegar

• Baking sheet

• Parchment paper

• Toothpicks (optional)

• Cup

Directions

Prep strawberries. In a large bowl mix together cold water and vinegar. Submerge your

strawberries in the mixture and set aside for 10 minutes.

Rinse the strawberries off with water and use paper towels to completely dry off each berry. Insert toothpicks into the cap of the strawberry. Line a baking sheet with parchment paper to lay dipped strawberries on while they dry.

Melt vanilla wafers or almond bark by following instructions on the package I recommend using a container shaped like a cup for easiest dipping. Mix the wafer or bark very well and make sure it is completely melted and there are no lumps or chunks.

Take your strawberries one by one holding onto the toothpick, and dip straight down and pull straight back up while gently shaking the berry. Wipe off the excess chocolate on the bottom of the strawberry using the rim of the cup. Place the strawberries on the parchment paper lined baking sheet and let harden. When dry, you may dip a second time if desired.

Decorate their faces using chocolate melting wafers. Melt a small amount of the chocolate wafers and transfer to a sandwich bag, Cut the tip of the bag off and pipe on two eyes and a mouth. Once the faces dry you can remove the toothpicks and serve.