Ingredients:

  • 1 lb fresh strawberries, firm with stems intact
  • 9 oz high-quality dark chocolate (70% cacao or higher), finely chopped
  • 1 tsp refined coconut oil
  • 2 tbsp crushed pistachios
  • 1 pinch flaky sea salt

Instructions:

  1. Wash the strawberries under cold water. Immediately transfer them to a clean, lint-free towel and pat dry individually.
  2. Allow the berries to air-dry for at least 20 minutes at room temperature to ensure no condensation forms.
  3. Create a double boiler by placing a heat-proof bowl over a pot of barely simmering water. Add two thirds (6oz) of the dark chocolate and the coconut oil, stirring until fluid.
  4. Remove the bowl from heat and stir in the remaining one third (3 oz) of chopped chocolate to perform shortcut tempering until glossy and smooth.
  5. Line a baking sheet with parchment paper. Hold a strawberry by the stem, dip it into the chocolate, rotate to coat, and place it on the parchment.
  6. Immediately sprinkle with crushed pistachios and flaky sea salt if desired.
  7. Let the strawberries sit at room temperature for 30 minutes until the chocolate shell is completely set and matte.