- First off...I do like the shape of Lindsay's ghosts. She dipped the strawberries and then placed them strawberry side down, rather than chocolate side down. I can see pros and cons to each method. Lindsay's method gives more of a ghost shape to the creations, but it was probably a little more messy, and it might make it harder for people to pick up off a tray. The Taste of Home method doesn't really have the quintessential ghost shape, but the greens on the end make a nice little hand hold for dipping the strawberries and for people to pick off the tray. Also, the melted chocolate will form a little pool under the strawberry, making a handy little flat area to keep the strawberry sitting upright.
- It looks like Lindsay's chocolate could have used a little bit more shortening in the mix. The directions on Taste of Home do suggest adding some shortening to thin and smooth out the chocolate a little bit, and that will help to reduce clumps and funny spots. When heating your chocolate, add teaspoon of shortening and mix it in. You can add more shortening than that if you need, but do so in tsp. increments, heating and mixing between each addition.
- It looks like Lindsay used sprinkles as the face, which would be really hard to handle and place. Sprinkles are tiny. Props to her for getting as good of faces as she did...sprinkles and I have a love hate relationship and I don't know that I could have done that well with sprinkles. Taste of Home used mini chocolate chips as the eyes, placing them on the strawberry before the chocolate has cooled and set completely. For the mouth, wait until the white chocolate has cooled and set up before you melt the next set of chocolate. The original site suggests using a toothpick to draw on the mouth. I've tried that before...and it's not all that easy. I've seen it done, but it'll take some practice (or at least I need practice with it...I know there are those of you out there who got it down on your first try). I spoon a little bit in a plastic baggy (making sure that there's enough shortening in the chocolate to make it runny enough) and then I cut just the very very tip off to make a tiny whole so I can squeeze the chocolate out. I find I can get better control that way when I'm drawing designs with chocolate.