Ingredients:

  • 1 lb fresh strawberries, firm with stems attached
  • 8 oz high-quality dark chocolate (60% cocoa or higher), chopped
  • 1 tsp refined coconut oil
  • 2 oz white chocolate or milk chocolate, for decorative drizzle

Instructions:

  1. Wash strawberries under cold water while keeping the green hulls intact. Immediately pat each berry thoroughly with a paper towel and let air-dry for 30 minutes on a fresh towel to ensure they are bone-dry.
  2. In a deep, narrow microwave-safe glass bowl, combine the dark chocolate and coconut oil. Microwave at 50% power in 20-second intervals.
  3. Stir vigorously between intervals. Stop heating when only a few small lumps remain, allowing the residual heat to melt them completely while stirring to prevent scorching.
  4. Line a baking sheet with parchment paper. Hold a strawberry by the green hull, dip it into the chocolate up to the shoulders, and give it a slight twist while lifting.
  5. Allow excess chocolate to drip off, then scrape the bottom of the berry against the rim of the bowl to prevent pooling before placing it on the parchment paper.
  6. Melt the white or milk chocolate using the same 50% power method and drizzle over the set strawberries for a professional finish. Allow to set at room temperature for 10 minutes.
  7. Place the tray in the refrigerator for exactly 15 minutes. Cook until the chocolate is matte and firm to the touch, then remove immediately to prevent condensation.