Ingredients:

  • 24 large fresh strawberries (stem-on)
  • 10 oz high-quality dark chocolate (60% cacao)
  • 4 oz white chocolate
  • 1 tsp coconut oil
  • 2 tbsp finely crushed toasted hazelnuts
  • 1 tbsp flaky sea salt
  • 2 tbsp dehydrated raspberry dust

Instructions:

  1. Wash strawberries gently under cold water and pat dry immediately with paper towels.
  2. Lay strawberries on fresh paper towels for at least 30 minutes to air-dry completely, ensuring no moisture remains under the leaves.
  3. Prepare a double boiler by placing a heat-proof glass bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl.
  4. Melt the dark chocolate and the coconut oil in the bowl, stirring until smooth.
  5. Remove from heat.
  6. Dip each strawberry into the chocolate, allowing excess to drip off, and place on a parchment-lined baking sheet.
  7. Melt white chocolate separately and drizzle over the berries; immediately sprinkle with hazelnuts, sea salt, or raspberry dust.
  8. Allow berries to set at room temperature for 15 minutes. Then, refrigerate for 1 hour 30 mins until the shell is firm and cold to the touch.