Ingredients:

  • 1 lb (450g) Fresh Long-Stem Strawberries
  • 10 oz (280g) High-quality Semi-sweet or Dark Chocolate (60% cacao), chopped
  • 2 oz (55g) Extra chocolate reserved for seeding
  • 1 tsp (5ml) Refined Coconut Oil
  • 4 oz (115g) White Chocolate

Instructions:

  1. Wash strawberries in cold water, keeping the green hulls attached. Pat them thoroughly with a paper towel.
  2. Allow the strawberries to air-dry for at least 1 hour. The surface must be bone-dry to ensure the chocolate anchors to the fruit.
  3. Place 10 oz of chopped dark chocolate and the coconut oil in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring between each, until 80% melted.
  4. Remove from microwave and add the 2 oz of reserved 'seed' chocolate. Stir continuously until the entire batch is smooth and the temperature has dropped slightly to align the cocoa butter crystals.
  5. Holding the strawberry by the stem, dip it into the chocolate, swirling to coat. Lift and gently shake to allow excess chocolate to drip off.
  6. Place each berry on a baking sheet lined with parchment paper.
  7. Melt the white chocolate in a piping bag or Ziploc bag. Snip a tiny corner and drizzle over the set dark chocolate shells. Let sit for 10 minutes at room temperature until firm.