Projo Football Food & Spirits

Los Angeles Times photo by Bob Carey

The photo shows strawberries and peaches, but use what you like, what's ripe.

Dead easy:

As a guide to proportions, one cup of semisweet chocolate chips will coat about a dozen normal-size strawberries.

Use a double boiler or microwave chocolate till it melts, about two minutes, stirring two or three times. Don't burn it or it will be runny.

Dip fruit pieces halfway in chocolate and chill them on foil in the fridge for no more than a half-hour.

At this point you can double-dip if you like a thick coating, and chill again, or serve them.

Eat them all Sunday. The cut fruits don't keep well.

Baking 911's chocolate strawberry page goes deep with tips and more complex recipes for the chocolate dip.

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