Ingredients:

  • 24 large fresh strawberries (approximately 450g)
  • 10 oz semi-sweet or dark chocolate (60% cacao), chopped
  • 1 tsp refined coconut oil
  • 4 oz white chocolate baking bars or chips
  • 0.5 tsp refined coconut oil
  • 2 tbsp crushed freeze-dried raspberries (optional)
  • 1 tbsp red and pink micro-sprinkles (optional)

Instructions:

  1. Wash the strawberries under cold water while keeping the green stems intact. Individually pat every berry dry with a paper towel and let them air-dry on a fresh towel for at least 30 minutes until bone-dry and at room temperature.
  2. Place the dark chocolate in a glass bowl. Microwave in 30-second intervals, stirring between each. Stop when 75% is melted and stir continuously to let residual heat melt the remaining pieces. Stir in 1 tsp coconut oil until fluid.
  3. Line a baking sheet with parchment paper. Hold a strawberry by its green leaves, dip into the dark chocolate, and swirl to coat. Lift and shake gently to remove excess, then place on the parchment.
  4. Melt the white chocolate with 0.5 tsp coconut oil using the same residual heat method. Transfer to a small piping bag or sandwich bag with a tiny corner snipped off.
  5. Pipe thin, continuous ribbons of white chocolate over the dark chocolate base. If using toppings like dried raspberries or sprinkles, apply them immediately while the chocolate is still wet.
  6. Chill the tray in the refrigerator for 30 minutes until the shells are firm and matte.
  7. Remove from fridge 15 minutes before serving until the berries lose their chill but the shell remains crisp.