Ingredients:

  • 15 large fresh strawberries
  • 8 oz (225g) ultra dark chocolate
  • 1 tbsp (15g) black cocoa powder
  • 1 tsp (5ml) refined coconut oil
  • 1 book edible 24k gold leaf

Instructions:

  1. Wash and dry the 15 strawberries thoroughly.
  2. Chop the 8 oz ultra dark chocolate into uniform, pea sized pieces to ensure even melting.
  3. Melt two thirds of the chocolate in a double boiler until 75% liquid, then remove from heat.
  4. Stir in the remaining chocolate chunks and 1 tsp coconut oil until completely melted and glossy.
  5. Sift the 1 tbsp black cocoa powder into the melted chocolate.
  6. Hold a strawberry by the green stem and dip it into the black chocolate, rotating to coat all sides.
  7. Lift and shake gently until the excess chocolate drips off, then place on parchment paper.
  8. Wait 10 minutes for the chocolate to partially set; it should look matte rather than wet.
  9. Apply the 24k gold leaf using a dry brush, gently pressing small flakes onto the side of the berry.
  10. Chill for 20 minutes in the fridge until the shell is hard and makes a snap sound when tapped.