Chocolate Covered Strawberries in 50 Minutes

Instructions:

1. Line a large baking sheet with parchment paper or a silicone mat.
2. Place the dark chocolate and 1 tsp shortening in a glass bowl. Microwave in 30 second bursts, stirring between each, until smooth and velvety.
3. Melt the 2 oz white chocolate in a separate small bowl using the same 20 second burst method.
4. Grab a strawberry by the green leaves or the stem. Pull the leaves back slightly so you can get the chocolate close to the top.
5. Submerge the berry into the dark chocolate, swirling it slightly to cover all sides until evenly coated up to the shoulders.
6. Lift the berry out and let the excess chocolate drip back into the bowl. Drag the bottom of the berry across the rim of the bowl.
7. Place the berry gently on the parchment paper. Repeat with the remaining strawberries.
8. Dip a fork into the melted white chocolate and flick it back and forth over the dark berries until a striped pattern emerges.
9. If using the 1 tbsp crushed nuts or sea salt, sprinkle them on while the chocolate is still wet.
10. Let the berries sit at room temperature for 15 minutes, then move them to the fridge for 30 minutes until the shells are firm and matte.