|Butter, very soft (30°C/86°F)|
|White chocolate, melted, tempered, at 30°C/86°F|
|Balsamic vinegar (see Note)|
|Dark chocolate, melted, tempered for precoating and dipping||as needed|
|White chocolate, melted, tempered, for precoating and finishing||as needed|
|Freeze Dried strawberry powder, for finishing||as needed|
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