Ingredients:

  • 1 lb fresh California strawberries
  • 1 tsp lemon juice
  • 8 oz high-quality dark or semi-sweet chocolate, chopped
  • 2 tsp refined coconut oil
  • 2 oz white chocolate wafers

Instructions:

  1. Wash strawberries and pat completely dry. Remove the green leafy hull and carve a deep 'V' shape into the top of each berry to create the heart lobes. Soften outer edges with a paring knife and lightly brush with lemon juice to prevent oxidation.
  2. Combine dark chocolate and coconut oil in a microwave-safe glass bowl. Heat in 20-second intervals, stirring between each, until the mixture is smooth, glossy, and falls in a ribbon.
  3. Hold a strawberry by its pointed bottom and dip the cut 'V' end into the chocolate first, then submerge the whole berry. Wait 5 seconds for the excess to drip off back into the bowl then place on parchment paper.
  4. Melt white chocolate wafers and transfer to a small plastic bag, snip a tiny corner, and drizzle until a delicate lattice pattern forms. Refrigerate for 15 minutes to set the shells and seal in the fruit juices.