Ingredients:

  • 2 lbs large, long-stemmed strawberries
  • 24 bamboo skewers (10-12 inches)
  • 12 oz high-quality dark chocolate (60% cacao)
  • 6 oz white chocolate wafers
  • 1 tbsp refined coconut oil
  • 1 block floral foam
  • 1 decorative vase or container
  • 1 tbsp pink sanding sugar

Instructions:

  1. Wash strawberries thoroughly leaving green hulls intact. Pat every berry completely dry with paper towels and let them air dry for 1 hour until the skin feels slightly tacky rather than damp.
  2. Insert a bamboo skewer into the green leafy end of each strawberry, pushing halfway through the fruit for stability.
  3. Place dark chocolate and 1 tbsp coconut oil in a narrow, deep microwave-safe glass bowl. Microwave in 30-second intervals, stirring vigorously between each, until you smell the rich, roasted aroma of the cacao and the mixture is mostly fluid.
  4. Dip each skewered strawberry into the chocolate, rotating to coat evenly. Allow excess chocolate to drip back into the bowl.
  5. Melt the white chocolate wafers in a separate bowl using the same pulse-stir method. Drizzle over the dark chocolate coating and immediately sprinkle with pink sanding sugar.
  6. Insert the bottom of the skewers into the floral foam inside your decorative container, arranging them at different heights to create a rounded bouquet shape. Wait 15 minutes until the chocolate is no longer tacky to the touch.