Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.


Tuxedo Strawberries

Recipe PictureSource: DIY Network: "All in Good Taste" episode AGT-104

Servings: 12


  • 12 ounces dark chocolate pieces
  • 12 ounces white chocolate pieces
  • 1 dozen strawberries


  1. Wash and dry strawberries, leaving stems on. Melt white chocolate over low heat. Remove from heat and stir until creamy, about 5 minutes. Melt dark chocolate in same manner as the white chocolate. Dip the cooled strawberries into the white chocolate about half the way up. Place on wax paper until the chocolate has cooled. Next, dip the strawberries on 2 sides, leaving a V-shaped white center. Place on wax paper to cool.
  2. Using a piping bag with a small nozzle, pipe on bow and a few buttons.

Chef's Notes:

There are different chocolates. Chocolate liqueur is produced by grinding the cocoa bean nib (center) to a smooth, liquid state. It can then be cooled and molded into blocks also known as unsweetened baking chocolate. The liqueur and blocks contain roughly 53 percent cocoa butter. The semisweet (bittersweet) chocolate is a chocolate liqueur to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 34 percent chocolate liqueur. Its fat content averages 27 percent.

Sweet chocolate contains more sweeteners than semisweet chocolate and at least 15 percent chocolate liqueur. It is used mostly for decorating and garnishing. The fat content is similar to semisweet. Milk chocolate is cocoa butter, milk, sweeteners and flavorings which are added to chocolate liqueur. It lends itself to good use for garnishes and candy coatings. All milk chocolate made in the U.S. contains at least 10 percent chocolate liqueur and 12 percent whole milk. Finally, there is white chocolate and it contains cocoa butter but no nonfat cocoa solids. It is mostly used as a coating and contains sugar, cocoa butter, milk solids and flavorings.

A great way to use leftover chocolate is to melt it and dip pretzels, cookies, dried fruits, etc. into it for a great treat.

You can take melted chocolate and cool it slightly and place in a piping bag and make chocolate swirls, etc. to decorate any dessert.

Yield: 12 Strawberries

Chocolate: From Simple Cookies to Extravagant Showstoppers
Author: Nick Malgieri
New York, NY 10022

Dip Me in Chocolate
Author: Aaron Maree
New York, NY 10022

Per Serving (excluding unknown items): 282 Calories; 18g Fat (52.2% calories from fat); 3g Protein; 35g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates.

Print Recipe