Ingredients:

  • 1 lb fresh strawberries, firm with stems attached
  • 1 cup high-quality semi-sweet or dark chocolate (at least 60% cacao)
  • 1 tsp coconut oil or vegetable shortening
  • 1/4 cup white chocolate chips

Instructions:

  1. Wash strawberries under cold water, keeping the stems on, and pat them dry very carefully with a lint free towel. Let the berries sit at room temperature for at least 15 minutes to ensure they are completely dry to the touch.
  2. Place dark chocolate and coconut oil in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring thoroughly between each, until smooth.
  3. Hold each strawberry by the stem and dip it into the melted chocolate, swirling it gently to coat about three quarters of the berry. Lift the berry and let the excess drip off back into the bowl for a few seconds.
  4. Place the dipped berry onto the parchment paper. If you want a 'footless' berry, slide it forward about half an inch on the paper after setting it down. Wait until the surface looks matte before moving to the next step. This usually takes about 5 minutes at room temperature.
  5. Melt white chocolate chips in a separate small bowl using 15 second bursts. Transfer to a piping bag. Drizzle in a fast, rhythmic zig zag motion over the set dark chocolate.
  6. Let the finished berries sit at room temperature for 15 minutes until the drizzle is firm. If your kitchen is very warm, you can pop the tray into the fridge for exactly 5 minutes. Watch for the chocolate to turn solid and opaque without becoming frosty.