Ingredients:

  • 1 lb fresh strawberries
  • 9 oz high-quality dark chocolate (70% cacao)
  • 1 tbsp virgin coconut oil
  • 2 oz white chocolate (optional)
  • 2 tbsp crushed nuts or desiccated coconut (optional)
  • 1 pinch flaky sea salt (optional)

Instructions:

  1. Wash strawberries in cold water, keeping the green stems intact to act as handles. Individually pat each berry dry with a paper towel.
  2. Allow the berries to air-dry on a wire rack for at least 30 minutes. Ensure they are completely bone-dry to prevent the chocolate from seizing.
  3. Set up a double boiler by placing a heat-proof glass bowl over a pot of simmering water, ensuring the water does not touch the bowl.
  4. Combine the chopped dark chocolate and coconut oil in the bowl. Stir constantly until the mixture is velvety and completely liquid. Remove from heat immediately.
  5. Hold a strawberry by the stem, dip it into the chocolate, and swirl to coat. Allow excess chocolate to drip off before placing on a parchment-lined baking sheet.
  6. If using optional toppings like white chocolate drizzle, nuts, or sea salt, apply them immediately while the dark chocolate is still wet.
  7. Place the baking sheet in the refrigerator for 30 minutes to allow the chocolate shell to set and develop its signature snap.