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September 24, 2015

Strawberry Footballs

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Tailgating season is about to hit full stride. Need a game plan for the perfect finger food? We've got the ultimate snack to pack with your bottle of Barefoot. These chocolate dipped strawberries will make an adorably fun addition to any game day get-together. So...who's ready for some Fruit-ball?

Place dark chocolate chips into a microwave safe mug and heat on high for 30 seconds. Stir and heat more in small increments if necessary. Hold each strawberry by the leaves and dip it in to the melted chocolate, swirling until coated. Then place on parchment paper to dry for 15 minutes.
 
 
Add white chocolate to another mug and microwave on high for 20 seconds. Stir and heat more until melted, being careful not to overcook. Then spoon the white chocolate into a plastic bag and snip a tiny hole out of the bottom corner of the bag. It’s time to bust out your piping skills. Draw a horizontal line at the top and bottom of a berry by pressing the chocolate out of the bottom. (Make sure chocolate isn’t too hot, which will make it runny; if so, let cool a little). Then draw a stripe down the center and put 3 shorter lines across it to create the grip.
 
 
Touchdown! Pop some Barefoot Zinfandel, turn on the game, and share with your favorite football fans.
 

Strawberry Footballs

1 1/2 cups dark chocolate chips

12-14 large strawberries

1/4 cup white chocolate chips

2 coffee mugs

sealable plastic bag

parchment paper

1. Place dark chocolate chips into a microwave safe muf and heat on high for 30 seconds. Stir and heat more in small increments if necessary.

2. Hold each strawberry by the leaves and dip it in to the melted chocolate, swirling until coated. Then place on parchment paper to dry for 15 minutes.

3. Add white chocolate to another mug and microwave on high for 20 seconds. Stir and heat more until melted, being careful not to overcook.

4. Then spoon the white chocolate into a plastic bag and snip a tiny hole out of the bottom corner of the bag. Draw a horizontal line at the top and bottom of a berry by pressing the chocolate out of the bottom. Make sure chocolate isn't too hot, which will make it runny. If so let cool a little.

5. Then draw a stripe down the center and put 3 shorter lines across it to create the grip. 

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