KMTR-NBC Channel 16
February 11, 2003
Morning Show with Kimberly Walters and Tim Joyce

In preparation for Valentine's Day, Chef Becky, Kim, and Tim whipped up some very romantic treats. For starters, we melted one pound of bittersweet chocolate with a little bit of shortening over a double boiler. Once the chocolate was completely melted, we dipped fresh, organic strawberries, chunks of banana, and shortbread cookies into the chocolate. The studio smelled heavenly! We also prepared Chocolate Croissants which make the perfect surprise breakfast for Valentine's Day.

Chocolate Covered Fruit & Cookies

16 ounces bitter sweet chocolate
2 tablespoons shortening
1 pound strawberries, whole with leaves
1 banana, cut into 1 inch pieces
1 package shortbread or butter cookies

Melt chocolate and shortening in a double boiler, stirring occasionally. Insert long toothpicks into the tops of the strawberries. When chocolate is melted and smooth, dip into the hot chocolate. Turn the fruit upside down and place into Styrofoam to cool. Carefully dip cookies into chocolate (about half way up the cookie), and place on wax paper to cool.

Chocolate Croissants

1 8oz package crescent roll dough
½ cup chocolate chips
½ cup powdered sugar for dusting (optional)
¼ cup chocolate, melted (optional)

Preheat oven to 375 degrees. Separate dough into eight triangles. Place 8 to 10 chocolate chips along the widest part of each triangle. Starting at wide end, roll to opposite point. Pinch edges to seal. Place roll onto an ungreased cookie sheet. Curve rolls into crescent shape. Bake 8 to 11 minutes or until lightly browned. Drizzle with melted chocolate or dust with powdered sugar. Serve warm.