Ingredients:

  • 1 lb fresh strawberries, large with stems intact
  • 8 oz semisweet chocolate (60% cacao or higher), finely chopped
  • 4 oz white chocolate, finely chopped
  • 1 tsp refined coconut oil

Instructions:

  1. Wash and dry. Rinse the 1 lb of strawberries under cold water. Note: Do not remove the green hulls.
  2. Ensure total dryness. Pat each berry with a paper towel and let them air dry on a rack for 15 minutes until the skins feel matte and not tacky.
  3. Prep the chocolate. Finely chop the 8 oz of semisweet chocolate and place it in a glass bowl with 1 tsp of refined coconut oil.
  4. Melt gently. Microwave in 30 second bursts, stirring vigorously between each until the mixture is velvety and smooth.
  5. The first dip. Hold a berry by the stem and submerge it into the chocolate, swirling slightly to coat the sides.
  6. Drain the excess. Lift the berry and shake it gently over the bowl until the heavy dripping stops.
  7. Place and set. Set the berry on the parchment lined sheet and repeat with the remaining fruit.
  8. Prepare the drizzle. Melt the 4 oz of white chocolate in a separate bowl in 15 second intervals until it flows easily from a spoon.
  9. Add the flair. Transfer the white chocolate to a bag, snip a tiny corner, and sweep it back and forth over the berries in a fluid motion.
  10. Final chill. Place the tray in the refrigerator for 20 minutes until the shells are firm and shatter prone.