Ingredients:

  • 1 dry pint (450–500 g) Fresh Strawberries (large, firm, stems intact)
  • 8 oz (225 g) Dark Chocolate (60–70% cacao, chopped or callets)
  • 2 oz (55 g) Milk Chocolate (chopped or callets)
  • 1 teaspoon Refined Coconut Oil or Vegetable Shortening (optional, but recommended)
  • 2 oz (55 g) White Chocolate (for optional decoration, chopped or callets)
  • Oil-based Pink Food Colouring (for optional drizzle)

Instructions:

  1. Wash the strawberries gently under cool water. Lay them on a clean towel and pat aggressively until they are entirely bone dry. Any residual moisture will seize the chocolate. Line a large baking sheet with parchment paper. Chop the dark and milk chocolate into uniform small pieces.
  2. Melt the dipping chocolate using a double boiler (recommended) or microwave. Place the chopped dark chocolate, milk chocolate, and coconut oil (if using) into a heatproof bowl. If using a double boiler, place the bowl over simmering (not boiling) water. Stir constantly until about 75% of the chocolate is melted.
  3. Remove the chocolate from the heat source. Continue stirring until the residual heat melts the remaining pieces and the mixture is silky smooth. The ideal dipping temperature should be warm to the touch (around 90–95°F / 32–35°C).
  4. Hold the strawberry by the stem (or use a toothpick inserted into the top). Dip it straight down into the melted chocolate, rotating gently to coat about three-quarters of the berry.
  5. Lift the berry and let the excess chocolate drain back into the bowl. Lightly swipe the bottom of the berry against the rim of the bowl to remove the final drip. Place the dipped strawberry gently onto the prepared parchment-lined sheet.
  6. If decorating, chill the berries in the refrigerator for about 30 minutes until the dark chocolate coating has fully set. Meanwhile, melt the white chocolate separately using the gentle technique (Step 2).
  7. Transfer the melted white chocolate to a small piping bag. Hold the piping bag about 6 inches (15 cm) above the berries and drizzle the white chocolate quickly back and forth in thin lines. Add any sprinkles or nuts immediately before the drizzle sets.
  8. Return the berries to the fridge for 10–15 minutes to allow the decorations to set completely. Serve chilled or at cool room temperature.