Ingredients:

  • 1 lb fresh strawberries
  • 8 oz dark chocolate (60% cacao), chopped
  • 2 tsp refined coconut oil
  • 2 oz white chocolate

Instructions:

  1. Wash the strawberries thoroughly under cold water. Pat them dry with paper towels and allow them to air-dry for at least 30 minutes to ensure a 'bone-dry' surface for better chocolate adhesion.
  2. Finely chop the dark chocolate and place it in a heat-safe bowl with 2 teaspoons of refined coconut oil.
  3. Melt the chocolate using a double boiler or microwave. If using a microwave, do so in 20-second bursts, stirring to distribute the heat. If using a double boiler, move the chocolate constantly until it looks like a glossy, dark ribbon.
  4. Holding a strawberry by the green hull, dip it into the chocolate, swirling to coat. Lift and rotate it slowly until the excess stops dripping.
  5. Place the dipped strawberries on a parchment-lined baking sheet.
  6. Melt the white chocolate and use a fork or piping bag to zigzag across the berries until they look striped.
  7. Refrigerate for at least 30 minutes until the shells feel firm and cold.