18 Large Strawberries
6 ounces of marzipan
6 ounces of Scharffen Berger 72% Signature Dark Chocolate ( 2 bars)
Wash and dry strawberries thoroughly and set aside.
Melt chocolate in a heat proof bowl over a sauce pan with about an inch of simmering water.
Remove bowl from heat, and dip berries in chocolate (enough to cover them).
Gently shake off excess chocolate and place dipped strawberries on a parchment lined baking sheet.
Allow to cool/harden completely.
Roll Marzipan into a sheet about 1/4 inch in thickness. Use a sharp knife to cut long strips of Marzipan about 1/4 inch wide. Use confectioners sugar as needed to keep the Marzipan from sticking to the counter. Lay lightly moistened paper towels over Marzipan until ready to apply.
Use the Marzipan strips to wrap around the dipped strawberries like bandages, leaving a space near the top for eyes.
Break off two small pieces of Marzipan and roll into two balls between your palms, press these onto the space for the eyes.