- Line a Large Grooved Cutting Board with parchment paper and set aside. Be sure all the utensils are dry. To make the tuxedo shirt, in a (2-qt.) Saucepan, bring 1″ of water to a simmer over medium-low heat. Place the white chocolate in a Double Boiler. Set the double boiler over the simmering water in the saucepan. Heat the chocolate just until melted and smooth, stirring occasionally. Remove the pan from the heat. Holding one strawberry by the hull, dip it in the melted chocolate until ⅔ of the strawberry is coated, allowing any excess chocolate to drip off. Place the strawberry on the parchment paper; repeat with the remaining strawberries. Refrigerate 10–15 minutes or until the chocolate is set.
- To make the jacket, melt the semi-sweet chocolate in a clean and dry double boiler, as directed in step 1. Holding a strawberry by the hull, dip each side of the strawberry at an angle into the chocolate to form a “V” on the front of the strawberry, allowing any excess chocolate to drip off. Place the strawberry on the parchment paper and repeat with the remaining strawberries.
- To create the buttons and bow tie, place a small, resealable plastic food storage bag in the Measure-All® Cup. Pour the remaining melted semi-sweet chocolate into the corner of the bag. Twist the top of bag and secure it with a Twixit! Clip. Cut a tiny tip off the corner of the bag using the Professional Shears. Pipe a bow tie at the top of the shirt and add two or three buttons to the shirt front. Repeat with the remaining strawberries. Refrigerate the decorated strawberries for 5 minutes, or until the chocolate is set. The strawberries are best when served the same day.
- 20 strawberries servings
If chocolate sets up in Double Boiler, return to medium-low heat until melted and smooth, stirring occasionally.