If the dipped strawberries have been refrigerated and are still cold, a little cracking may happen. Allow to come to room temperature and then maybe the chocolate may not crack as readily. A sure sign of properly tempered chocolate, though! A pat on the back is in order. Maybe you'd rather use what Susan calls in her blog, candy melts or coating chocolate. You will be compromising flavor for convenience and functionality. Whatever you choose, I am sure they will be beautiful! Elisabeth@KAF

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