Fruit Dipped in White and Dark Chocolate

Assemble these supplies:

• 1 pint strawberries, unhulled, or 2 Navel oranges
• 1/2 pound dried apricots, or other fresh or dried fruit 
• 4 ounces dark chocolate
• 2 ounces white chocolate

Steps in preparation:

1. Rinse strawberries briefly in cold water. 
2. Gently pat dry with paper towels and let stand for at least 1 hour, turning once, to make sure all moisture has evaporated. 
3. If using oranges, peel and remove as much white pith as possible. 
4. Section with sharp paring knife by cutting between mem­branes. 
5. Arrange on paper towels and proceed as for straw­berries. 
6. Referigerate fruit until ready to use.
7. In 2 double boilers, one for dark chocolate and one for white, or in 2 bowls set in separate saucepans, melt choco­late over—not in—simmering water. 
8. Line large flat plate or platter with wax paper. 
9. When chocolate is melted, hold a strawberry by its hull and dip about two thirds of berry in chocolate, leaving some red showing. 
10. Lightly scrape one side of strawberry on edge of double boiler or bowl to prevent a puddle of chocolate from forming on wax paper. Set strawberry on wax paper, scraped side down. 
11. Repeat for remaining berries. 
12. Dip some of the strawberries in white and some in dark chocolate. 
13. If you like, clip berry first in one and, when that hardens, dip partially in the other. 
14. Or, with a teaspoon, drizzle chocolate of one color over the other. 
15. Repeat dipping process with fruits of your choice.