Ingredients:

  • 1 lb Fresh Long-Stemmed Strawberries
  • 9 oz High-Quality Dark Chocolate Chips (70% cacao)
  • 1 tsp Refined Coconut Oil
  • 2 oz White Chocolate

Instructions:

  1. Rinse 454g of strawberries in cold water. Dry them individually with a paper towel and let them sit for 30 minutes to ensure no moisture remains.
  2. Line a large baking sheet with parchment paper. Ensure there is enough space in your fridge for this sheet to sit flat later.
  3. Place 255g dark chocolate chips and 5g coconut oil in a glass bowl.
  4. Microwave in 30 second bursts, stirring between each. Stop when a few small lumps remain and stir until they melt from residual heat.
  5. Pull the green leaves back slightly and hold the strawberry by the stem or the very top.
  6. Submerge the berry into the chocolate, swirling it until the fruit is coated three quarters of the way up.
  7. Lift the berry and shake it gently over the bowl, then tap your wrist to let the extra chocolate fall off.
  8. Lay the berry on the parchment. Repeat for all 20 servings.
  9. Melt 57g white chocolate in a separate small bowl.
  10. Use a spoon or a small bag to zig zag white chocolate over the dark coating. Refrigerate for 20 minutes until the shell is matte and firm to the touch.