Tess in the kitchen
Chocolate Coated Strawberries

I love strawberries and Dad suggested that I try to make chocolate covered strawberries.  I accepted the challenge and asked Mum to get me the ingredients!  BOL!  After we made them, Mum said maybe we should have put a little bit cream into the melted carob so it has a more liquid consistency.  

Ingredients:
340g Carob Chips
250g punnet of strawberries
2-3 tbsp single cream (just enough to make the melted carob a runny consistency)

Method:
1 Line a tray with baking parchment.
2 Melt the carob in a bowl that fits into a pan.  Fill the pan with hot water - make sure the water does not touch the bottom of the bowl.  Once the water is boiling sit the bowl on top of the pan.
3 Stir the carob chips and cream together until you have a soft runny consistency.
4 Dip the strawberries into the melted carob and then place them onto the baking parchment.
5 Let them cool completely before eating.

Storage:
The chocolate covered strawberries will keep fresh for 2 days in not in a fridge or up to a week if kept in the fridge.  The chocolate shapes will keep for up to 6 months.