Ingredients:

  • 1 lb fresh strawberries, firm with stems
  • 10 oz bittersweet chocolate chips (60% cacao)
  • 1 tsp refined coconut oil
  • 2 oz white chocolate
  • 0.25 cup crushed nuts or sprinkles

Instructions:

  1. Wash strawberries in cold water. Use paper towels to pat every berry until 100% dry, then let air-dry for an additional 20 minutes at room temperature to ensure the chocolate adheres correctly.
  2. Place 10 oz bittersweet chocolate chips and the 1 tsp coconut oil in a microwave-safe glass bowl. Microwave for 30 seconds, then stir. Continue in 15 second intervals until the chocolate is velvety and flows like heavy cream.
  3. Stop when there are still a few small lumps; the residual heat will melt them as you stir.
  4. Line a baking sheet with parchment paper. Hold a strawberry by the green stem. Dip it into the chocolate, swirling it until coated up to the shoulders.
  5. As you lift the berry out, rotate it slowly. This encourages excess chocolate to fall back into the bowl rather than forming a pool on the tray.
  6. Place the berry on the parchment paper. Let it sit until the surface looks dull and firm to the touch, usually about 15 minutes.
  7. Melt the 2 oz white chocolate, put it in a small zip top bag, snip the corner, and zig zag it over the berries. Sprinkle with 0.25 cup nuts immediately before the drizzle sets.