Liquor-Infused Chocolate Strawberries

Recipe View 30 mins Rinse strawberries gently and pat them completely dry with a paper towel. Using a syringe or clean marinade injector, carefully inject about 2 teaspoons of orange liqueur into each berry. Place the infused strawberries on a baking sheet lined with parchment paper, and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)

Recipe View 15 mins In a heatproof bowl set over a pan of gently simmering water (double boiler), combine the bittersweet chocolate and shortening. Stir frequently until the chocolate is completely melted and smooth. Remove from heat and stir in the heavy cream and 1/4 cup of orange liqueur until well combined. Keep warm. (15 minutes)

Recipe View 5 mins In a separate heatproof bowl, place the chopped white chocolate. Once the dark chocolate is melted, place the bowl of white chocolate over the pan of simmering water, stirring constantly until smooth. Be cautious not to overheat the white chocolate, as it can seize easily. Remove from heat immediately when mostly melted, stirring until fully smooth. (5 minutes)

Recipe View 20 mins Hold each strawberry by its leaves and dip it into the melted dark chocolate, ensuring it is fully coated. Allow any excess chocolate to drip back into the bowl before placing the dipped strawberry on a sheet of waxed paper to set. (20 minutes)

Recipe View 15 mins Once all the strawberries have been dipped in dark chocolate, use a fork to drizzle the melted white chocolate back and forth over the berries to create decorative stripes. Allow the chocolate to set completely at room temperature or in the refrigerator for a quicker setting time. (15 minutes)