My soon-to-be-sister-in-law, Ariel, was groaning that there had been a strawberry dessert made at her house. Since we are both not eating refined sugar this term she only described to be what it looked like and we couldn’t get a strawberry desert out of our minds. We went to the store and bought three cartons of strawberries. We then decided to try and make a chocolate dip without adding refined sugar. This may be cheating a bit with how sweet this was, but don’t stand in the way of women and their chocolate (or my fiancé and his chocolate as he decided to join in on the dessert making). What we came up with was so yummy! But it could also use a bit of tweaking to make it perfect for your taste depending on the desired level of dark.
Very Dark Chocolate Dip
(Makes enough for 16 strawberries)
1 box unsweetened baker’s chocolate squares (found at most stores in the baking isle)
1/8-1/4 cup milk (add more if you want a lighter chocolate)
1/8 cup agave sweetener
1/8 cup maple syrup
1/8 cup honey
Step 1: Take a double broiler (if you don’t have one then take a smaller pot and put it in a bigger pot of boiling water) to keep the chocolate from burning and bring water to boil.
Step 2: Put in all the baker’s chocolate squares and cook until melted.
Step 3: Add milk and let the mixture come to a boil.
Step 4: Begin adding sweeteners. Add the honey first because this thickens the mixture. Add to taste with the other sweeteners. The maple adds a richer flavor in my opinion.
Step 5: Continue adding milk if the chocolate is too dark for your taste.
Step 6: Make sure to stir and allow the moisture of the added milk to boil off so that you have a desirable thickness.
Step 7: Dip strawberries in chocolate after it has cooled for a few minutes.
Step 8: Put dipped strawberries on a pan and in the fridge for at least fifteen minutes.
Step 9: Enjoy!
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