The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

Minneapolis


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Chocolate Covered Strawberries with White Chocolate Drizzle Recipe

Creative and festive twist on simple dessert
Maggie+Seidel+22+creates+these+festive+white+chocolate+drizzled+and+chocolate+covered+strawberries+from+the+original+recipe+by+Driscolls+berries.
Maggie
Maggie Seidel ’22 creates these festive white chocolate drizzled and chocolate covered strawberries from the original recipe by Driscoll’s berries.

Ingredients:

1 package Driscollís Strawberries

1 bag Ghirardelli Dark Chocolate Flavored Melting Wafers

(Any chocolate will do)

1 cup of White Chocolate Baking Morsels

1 tbsp ‘Rose Mix’ Sprinkles

Directions:

1. Melt the dark or milk chocolate in a microwave. (I used Ghirardelli Melting Wafers and microwaved it for 30 seconds. Then I added ten seconds to the time and stirred until the chocolate was completely melted.)

2. Mix 1 cup of white chocolate chips in the microwave for one minute. Then keep adding on ten seconds to the time until the chocolate is completely melted.

3. Dip the strawberries, with the stem, into the melted dark chocolate.

4. Grab a pan and line it with parchment paper. After it’s lined, place the chocolate covered strawberries on the tray.

5. Drizzle the melted white chocolate on top of the strawberries

6. Sprinkle the decorations on top.

7. Place the tray into the refrigerator for 30 minutes & enjoy!

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About the Contributor
Maggie Seidel, Editor Emeritus
Hi, I’m Maggie! I am a senior in the Class of '22. I am the former Managing Editor and Business Manager, who also edited the Opinions Section, Student Life, Features, Games & Ads, Perspectives, and In-Depth during my four year tenure on Spectrum. I am excited to continue in my role as Editor Emeritus & will certainly remain a subscriber to Spectrum to learn about happenings at Blake. 

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