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Dark Chocolate Covered Strawberries with Candied Citrus Peel
1 dozen large, long-stemmed California Giant Strawberries
1 cup dark chocolate or bittersweet pieces / 165g
¼ cup candied citrus peel, minced / 40g
Place chocolate in a heat proof bowl over a saucepan filled with 1" of simmering water. Continue to simmer on medium-low, stirring occasionally until chocolate is melted and smooth.
Holding the strawberry at the base of the stem, carefully dip the berry into the melted chocolate. Pull the berry from the chocolate while swirling slightly.
Gently shake the berry to release excess chocolate.
Over a piece of parchment or waxed paper, sprinkle the chocolate with candied citrus peel. Place on a piece of parchment to cool/harden.
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