Ingredients:

  • 1 lb fresh long-stem strawberries
  • 1 tsp distilled white vinegar
  • 10 oz dark chocolate (60% cacao or higher), finely chopped
  • 1 tsp refined coconut oil
  • 2 oz white chocolate
  • 1 tbsp freeze-dried raspberry dust

Instructions:

  1. Wash the strawberries in a cold water and vinegar bath to remove wax and impurities. Pat each berry dry individually with a paper towel.
  2. Allow the berries to air-dry at room temperature for at least 20 minutes until the skin feels completely matte.
  3. Prepare a double boiler. Place 8 oz of the chopped dark chocolate in a heat-proof bowl over simmering water. Heat until the chocolate reaches 115°F (46°C).
  4. Remove the bowl from heat. Stir in the reserved 2 oz of dark chocolate and the refined coconut oil. Continue stirring until the temperature drops to 88-90°F (31-32°C).
  5. Holding the strawberries by the stem, dip them into the tempered chocolate. Lift and shake gently to remove excess chocolate.
  6. Place the berries on parchment paper. Melt the white chocolate and drizzle over the berries, then immediately sprinkle with raspberry dust.
  7. Allow the berries to set at ambient room temperature for 30 minutes until the shell is firm and matte-glossy.