Dry the fruit before melting the chocolate
Rinse the berries with their leaves attached, then dry them gently and allow the surfaces to air-dry completely. Check around the leaves, where drops can hide. Set out the parchment-lined tray and chocolate chips before melting, because the faces need to go on while the white coating is still soft.
Use the finely chopped white chocolate called for in the recipe rather than assuming every white baking chip melts the same way. Keep the bowl and spoon dry. Water on a berry can interfere with a smooth coating, so do not begin dipping simply because the outside looks mostly dry.
Use the coating as a shape
Follow the short microwave bursts at half power, stirring after each. Stop heating when only small pieces remain and stir to finish melting them. Holding a berry by its leaves keeps fingers out of the chocolate. Let excess coating drip back before setting the berry down, then allow a small pool at the bottom to suggest a tail.
Press the chips lightly into the soft coating. If the chocolate hardens before the face is added, use a tiny dab of still-melted chocolate as adhesive. Do not keep heating a thick or scorched mixture in the hope that more heat will repair it. Follow the chocolate maker’s melting advice when troubleshooting.
Plan the tray and serving time
Leave a little space between berries on the parchment so their tails do not join. Refrigerate as directed until the coating is firm, then keep the finished berries covered and chilled until serving. Same-day service gives the best contrast between juicy fruit and the coating.
For six ghosts, halve the ingredients. A smaller dipping bowl helps the 100 grams of chocolate reach the berry sides; it is normal for some chocolate to remain in the bowl. Check chocolate and decoration labels for milk and other relevant allergens before offering them to guests.
Preparation references
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