Chocolate Covered Strawberries: In 1 Hour 20 Min

Instructions:

1. Mix 1 cup cold water with 2 tbsp white vinegar and soak the 1 lb strawberries for 5 minutes. Note: This removes any dirt or lingering pesticides that prevent the chocolate from adhering.
2. Pat each berry with a paper towel and let them air dry on a rack for at least 30 minutes until the skins feel matte and bone dry.
3. Chop the 10 oz semi sweet chocolate into small, uniform pieces using a serrated knife. Note: Small pieces melt faster and more evenly, preventing the bottom from burning.
4. Simmer two inches of water in a pot, then place your glass bowl on top, ensuring the bottom of the bowl doesn't touch the water.
5. Add the chopped chocolate and 1 tsp refined coconut oil to the bowl until the mixture is glossy and liquid.
6. Hold a strawberry by the stem and swirl it through the chocolate, coating it about three quarters of the way up.
7. Lift the berry and gently shake it, then swipe the bottom against the edge of the bowl until the heavy dripping stops.
8. Place the berry on a lined sheet pan and repeat with the remaining 1 lb of fruit.
9. Melt the 4 oz white chocolate, then use a spoon to flick rapid, horizontal lines across the set dark chocolate until a striped pattern forms.
10. Let the berries sit at room temperature for 30 minutes, then move to the fridge for 15 minutes until the shell is firm to the touch.