Ingredients:

  • 1 lb fresh long stem strawberries
  • 1 tsp white vinegar
  • 10 oz dark chocolate chips (60% cacao)
  • 1 tsp refined coconut oil
  • 4 oz white chocolate melting wafers
  • 1 tsp red oil-based food coloring
  • 1 tbsp freeze dried strawberry dust

Instructions:

  1. Clean the berries. Submerge the 1 lb of strawberries in a bowl of cold water mixed with 1 tsp white vinegar for 2 minutes. Note: This removes dirt and residue.
  2. Dry thoroughly. Pat each berry dry with paper towels and let them air dry on a rack for 15 minutes until the skin feels slightly tacky.
  3. Melt the dark chocolate. Combine 10 oz dark chocolate chips and 1 tsp refined coconut oil in a bowl. Melt in 30 second bursts in the microwave until 80% melted.
  4. Finish the melt. Stir the chocolate vigorously to melt the remaining bits until completely silky and smooth.
  5. Prepare the white chocolate. Melt 4 oz white chocolate wafers in a separate bowl. Stir in 1 tsp red oil based food coloring until a vibrant pink/red hue is achieved.
  6. Dip the berries. Hold a strawberry by the stem and submerge it into the dark chocolate, rotating slightly until coated up to the shoulders.
  7. Drain the excess. Lift the berry and shake gently, then tap your wrist to let the extra chocolate drip off until only a thin layer remains.
  8. Place on parchment. Set the berry down on the paper, sliding it forward 1/2 inch to prevent a large pool from forming at the base.
  9. Add color accents. Drizzle the pink chocolate over the set dark chocolate and immediately sprinkle with the strawberry dust until the garnish adheres firmly.
  10. Set the coating. Let the berries sit at room temperature for 20 minutes until the chocolate is matte and firm to the touch.