Step 3: Techniques: Prep boiler and dip
First, clean your cooking pot and bowl. Prepare your ingredients by cutting open chocolate chip bags, and getting ready any additives. Do clean your strawberries, there is no telling what pesticides and fertilizers are used on them! A rinse and gentle rub with the thumbs is sufficient. Stick the toothpicks in the base of the strawberries as well, otherwise you risk frequently burning your fingers.
Prep the boiler: (assuming you had to improvise one)
1) Put about an inch to inch and a half of water in the pot, place colander in the pot, and place a paper towel in the colander. Don't worry when the paper towel soaks up some water.
2) Place glass or porcelain bowl in the colander, it's best if standing water does not touch bottom of bowl.
3)Turn stove on high and begin adding ingredients.
I used a whole bag of chocolate chips and 4 pieces of Ghirardelli in my dip. In retrospect, I would have liked to have added about 2 more pieces of Ghirardelli to really bring the espresso coffee taste to the forefront. Also, with 2LBs of strawberries I had just enough, so do buy another bag of chocolate chips for more strawberries. You might also want to evaluate the size of your bowl for larger batches. (HINT: 2LBs is plenty!)
Add all of your chocolate at once to your bowl, and stir frequently with the fork. Your chocolate chips are a reliable indicator for when your dip is ready, when you see no evidence of little chunks in the dip, your are ready to go. Before you begin dipping turn your burner down to medium to medium-high. Place a sheet of wax paper on the counter to make cleanup a breeze later on.