Ingredients:

  • 12 large, firm Strawberries (with hulls intact), approx. 400 g / 14 oz
  • 300 g / 10.5 oz High-quality Chocolate (dark, milk, or white)
  • 3 tsp / 15 ml Coconut oil or Vegetable shortening (optional)
  • 30 g / 1 oz White chocolate (for drizzling, optional)
  • 2 Tbsp / 30 ml Crushed nuts, shredded coconut, or edible glitter (optional)

Instructions:

  1. Gently wash strawberries, ensuring the hulls remain intact. Critically, dry the strawberries completely using paper towels. Any residual moisture will cause the chocolate to seize. Lay the dried fruit on the prepared baking sheet lined with parchment paper.
  2. Prepare a double boiler (Bain-Marie) by filling a saucepan with 1 inch of water and bringing it to a simmer. Place the primary chocolate and coconut oil/shortening (if using) in the heatproof bowl over the simmering water, ensuring the bowl does not touch the water.
  3. Stir gently until 75% of the chocolate is melted and glossy. Remove the bowl from the heat just before all the chocolate is melted and continue stirring off-heat until smooth. The chocolate should be runny and warm.
  4. Holding a strawberry by the stem, gently immerse it into the melted chocolate, tilting the bowl for maximum depth. Swirl and lift, allowing the excess chocolate to drip back into the bowl. Wipe the back edge gently against the rim for a smooth finish.
  5. Place the dipped strawberry onto the parchment-lined sheet. If adding optional toppings (nuts, sprinkles, or drizzled white chocolate), apply them immediately before the chocolate sets.
  6. Transfer the sheet to the refrigerator to set for 20-25 minutes, or until the chocolate coating is firm and cool to the touch.