The chilli adds a lovely surprise to this sweetly coated berry.
- 55 g (¼ cup) white sugar
- 1 tsp ground chilli
- 375 g white chocolate melts
- 15 large strawberries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine sugar and chilli in a small bowl. Set aside.
Melt chocolate in a bowl over a pan of simmering water. Dip strawberries in chocolate, then roll in chilli sugar. Place on a lined oven tray for 30 minutes to set.
As seen in Feast Magazine, Issue 17, pg59.