About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Frances Shifman says

    My helpful hint is to add about 1/2 teaspoon Crisco to the chocolate while melting. The chocolate will adhere perfectly to the berries.

  2. marcy says

    5 stars
    Made these today for just for fun, took them to the Hospital where my Son works, and they had them demolished in “NO TIME “.?

  3. jackie says

    Great ideas and instructions i tried it several times it was great but one question am i doing something wrong when i bite into then all the chocalate falls off am i slung something wrong worth the mixing

    • Ashley at ToriAvey.com says

      Hi Jackie, Tori’s assistant Ashley here. You aren’t doing anything wrong. 🙂 This specific method creates a hard shell around the strawberry rather than sealing to the strawberry itself, sort of like a chocolate case for your fruit.

    • Ashley at ToriAvey.com says

      Hi Aishe, Tori’s assistant Ashley here. High quality chocolate usually contains only a few ingredients and few (or no) additives.

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