Preparation

1. Line a baking sheet tray with parchment paper. Make sure the strawberries, raspberries and blueberries are completely dry. Water splashed into melted chocolate ruins it.
2. Place chocolate into microwave-safe container such as a 1 cup glass measuring cup. Microwave chocolate at 100% power for 1 minute stir well to help melt the chocolate. If the chocolate has not melted decrease the cooking time to 20 second intervals to avoid burning the chocolate.
3. Dip the strawberries into melted chocolate, holding berry by the stem and allowing the excess to drip off or wiping the excess off the back side of the berry before setting it on the parchment lined baking sheet. With a rubber spatula, transfer the rest of the chocolate into the corner of a quart-size, freezer weight plastic bag. It helps to use an empty glass to help hold the bag - place the corner of the bag into the glass and fold the rest of the bag outside the glass to hold it in place. Remove the bag and twist to make a turnip-shaped bubble of chocolate. Snip a small tip of the bag to squeeze out chocolate into dime-size dots on parchment paper. Make enough for the raspberries and blueberries and place them on the dots. Set baking sheet into the refrigerator to harden. Once they have set, peel them from the parchment paper and transfer to a serving dish. ENJOY!!
4. This recipe does not meet MHealthy guidelines.
5. Tip: Chocolate covered strawberries should be consumed within a day to keep them from ""sweating". The raspberries and blueberries tend to hold up for 2-3 days but still best consumed within 24 hours.