Ingredients:

  • 1 lb fresh long-stem strawberries
  • 8 oz dark chocolate bar (60% cacao), finely chopped
  • 1 tsp refined coconut oil
  • 2 oz white chocolate
  • 2 tbsp freeze-dried raspberries, crushed

Instructions:

  1. Wash the strawberries under cold water while keeping the green stems intact.
  2. Pat each berry with paper towels, then let them air dry for at least 15 minutes until the skins feel matte and not tacky.
  3. Chop the dark chocolate. Use a serrated knife to shave the 8 oz bar into small, uniform pieces.
  4. Place two thirds of the dark chocolate and 1 tsp coconut oil in a bowl over simmering water.
  5. Remove from heat and stir in the remaining third of the chocolate until the mixture is silky and completely smooth.
  6. Hold a berry by the stem, dip it into the dark chocolate, and swirl until the fruit is coated three quarters of the way up.
  7. Lift the berry and shake it gently over the bowl to let the extra chocolate drip off.
  8. Place on parchment. Lay the berry down carefully, sliding it forward 1/2 inch until no chocolate foot forms at the base.
  9. Melt the 2 oz white chocolate and use a piping bag to create thin, fast zig zags across the dark shell.
  10. Sprinkle 2 tbsp of crushed freeze dried raspberries over the wet white chocolate until the berries look like they're dusted in jewels.