Ingredients
Directions:
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Rinse strawberries in cold water. Pat dry with a lint-free cloth or paper towels. Allow to air dry for an additional 10-15 minutes.
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Prepare a tray with parchment or wax paper to place the dipped strawberries on.
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Melt 1 bag of Ghirardelli Milk Melting Wafers in a microwave-safe bowl or container according to the instructions on the back of the package.
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Dip strawberries by gently holding them by the stem and dipping until only 1/4- 1/2 inch of the berry remains. Place on the prepared baking tray. Allow to set for 5-10 minutes.
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In a smaller microwave-safe bowl, melt 1/2 cup of Ghirardelli White Melting Wafers according to the package instructions. Heat in smaller increments as the melting wafers begin to liquefy.
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Hold the milk chocolate coated strawberries by the stem over the container of White Melting Wafers and drizzle zigzag lines across the berry using a fork. Or place the melted wafers in a small zip-top or piping bag with a small hole cut out and drizzle across the berry.
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Allow to set for 10 minutes. In warmer climates, you may need to place dipped berries in the fridge to set fully.
