Ingredients:

  • 1 lb fresh strawberries, washed and thoroughly dried
  • 10 oz high-quality semisweet chocolate (60% cocoa)
  • 2 tsp refined coconut oil

Instructions:

  1. Prepare the fruit by washing 1 lb of strawberries under cold water, keeping the green stems on. Pat each berry dry with a paper towel, then let them sit on a dry towel for 15 minutes until the skins are completely matte and dry to the touch.
  2. Line a large baking sheet with parchment paper or a silicone mat and place it in the freezer for 10 minutes.
  3. Place 10 oz of semisweet chocolate and 2 tsp of coconut oil in a glass bowl over a simmering pot of water, ensuring the bottom of the bowl does not touch the water.
  4. Stir the chocolate constantly until it is silky, glossy, and completely lump free, about 3 to 5 minutes.
  5. Hold a strawberry by the stem or use a toothpick and submerge it into the melted chocolate, leaving a small sliver of red showing at the top.
  6. Lift the berry and swirl it gently, letting the excess chocolate drip back into the bowl until the dripping slows to a thin thread.
  7. Place the berry onto the cold parchment lined tray. Repeat until all 24 servings are beautifully coated.
  8. Let the berries sit at room temperature for 15 minutes, then move to the fridge for 10 minutes until the shells are firm and cold.