Ingredients:

  • 1 lb fresh strawberries, firm with stems attached
  • 1 tbsp white vinegar
  • 8 oz high-quality dark chocolate (60% cacao or higher), chopped
  • 1 tsp refined coconut oil
  • 2 oz white chocolate or semi-sweet chocolate for drizzling

Instructions:

  1. Cleanse the berries: Submerge 1 lb fresh strawberries in a bowl of cold water mixed with 1 tbsp white vinegar to remove dirt and help the chocolate stick.
  2. Dehydrate the surface: Pat each berry dry with a lint free towel and let them air dry on a rack for 30 minutes until the skins feel matte and completely dry.
  3. Prepare the chocolate: Finely chop 8 oz High-quality dark chocolate and place it in a heat proof glass bowl.
  4. Melt using steam: Set the bowl over a pot of barely simmering water (the sizzle of a stray drop hitting the pan means it's too hot). Do not let the bowl touch the water.
  5. Incorporate the oil: Stir in 1 tsp refined coconut oil until the mixture is velvety and flows like heavy cream.
  6. Execute the dip: Hold a berry by the stem and submerge it at a 45 degree angle, swirling once to coat.
  7. Drain the excess: Lift the berry and shake gently over the bowl for 3 seconds until the chocolate stops dripping in a steady stream.
  8. Transfer to parchment: Place the berry on a parchment lined tray and repeat with the remaining 19 servings.
  9. Drizzle for detail: Melt 2 oz white chocolate, transfer to a small bag, snip the tip, and sweep it across the berries in a fast, rhythmic motion.
  10. Set the shell: Place the tray in the refrigerator for 15 minutes until the chocolate is firm to the touch.