Ingredients:

  • 1 lb fresh strawberries with stems
  • 10 oz high-quality semisweet chocolate (60% cocoa or higher), chopped
  • 1 tsp refined coconut oil
  • 2 oz white chocolate

Instructions:

  1. Rinse the strawberries under cold water while keeping the green stems intact. Pat each berry individually with paper towels and place on a wire rack to air-dry for 30 minutes to ensure no moisture remains.
  2. Set up a double boiler with 1 inch of water. Melt 7.5 oz (3/4) of the semisweet chocolate with the coconut oil until smooth, ensuring the bowl does not touch the water.
  3. Remove the bowl from heat and stir in the remaining 2.5 oz (1/4) of chocolate 'seeds'. Stir continuously until the solids have melted and the mixture is tempered.
  4. Grasp a strawberry by the leaves and dip into the chocolate. Lift and swirl to remove excess, then place on a parchment-lined baking sheet.
  5. Melt the white chocolate and use a small piping bag to drizzle high-contrast lines over the set dark chocolate.
  6. Place the tray in the refrigerator for exactly 15 minutes until the shell is firm to the touch and releases easily from the paper.