Directions

1. Mix cinnamon with cream and add to heavy saucepan.
2. Add chocolate to saucepan and heat on Medium-Low (175°F), stirring constantly, until melted and smooth.
3. Lower PIC temperature to 120°F-140°F
4. Dip strawberries in chocolate up to stem, letting excess chocolate drip back into pan.
5. Place strawberries on parchment paper to set.
6. Once all strawberries are covered, refrigerate to set chocolate completely.