Chocolate Covered Strawberries in 20 Minutes

Instructions:

1. Wash the fruit. Rinse the 450g (1 lb) of strawberries under cold water. Note: Keep the stems on; they are part of the aesthetic.
2. Dry completely. Pat each berry with a lint free towel and let them air dry until the skin feels completely matte.
3. Chop the chocolate. Break the 280g (10 oz) of dark chocolate into very small pieces. Note: Smaller pieces melt faster and more evenly.
4. Melt with oil. Combine the dark chocolate and 15ml (1 tbsp) of coconut oil in a glass bowl. Microwave in 20 second bursts while stirring.
5. Achieve silkiness. Continue stirring until no lumps remain and it looks like liquid satin.
6. Dip the base. Hold a berry by the stem and submerge it into the dark chocolate. Twist slightly as you pull it out to clear excess.
7. Rest on parchment. Place the dipped berry on a lined tray. Repeat for all 20 servings.
8. Melt the white chocolate. Heat the 55g (2 oz) of white wafers until fully fluid and glossy.
9. Drizzle with flair. Use a fork or piping bag to sweep white chocolate across the berries until you achieve a delicate, striped pattern.
10. Add the finish. Sprinkle the 0.75g (0.125 tsp) of sea salt over the wet chocolate. Let set 15 minutes before moving.