Chocolate Covered Strawberries

INGREDIENTS
24 Ounces of Semisweet Chocolate
16 Large Strawberries

Wash and dry your strawberries well, leaving stems on.  The best chocolate I find are the mini-morsels because they are small and all even in size and melt well.  Place the chocolates in a stainless pain and heat over another pot of simmering water. Stir continuously until the chocolates are melted and smooth.  Be careful not to get any water in the chocolate as it will make a clumpy mess.  If you do, just add more water and cook a bit longer.  Once melted and smooth, remove from the heat.  Line a baking sheet with parchment or wax paper.  Gently holding on to the green stems of the strawberries, dip into the chocolate and twist to coat.  Let the excess drip off the strawberry and place it on the wax or parchment paper on the sheet.  Allow the chocolate to dry, about 30 minutes.  If you are not going to eat them for a few hours, put in the refrigerator.

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