Ingredients:

  • 1 lb (450 g) Large, Firm Strawberries (Leaves intact)
  • 10 oz (280 g) High-Quality Dark Chocolate (60-70% cacao)
  • 1 tsp (5 ml) Refined Coconut Oil or Shortening (optional)
  • 2 oz (55 g) White Chocolate (for drizzling, optional)
  • 1/4 cup (30 g) Finely Chopped Nuts (e.g., Pistachios, optional)

Instructions:

  1. Gently wash the strawberries under cool water. Crucially, dry the berries completely using paper towels or a clean kitchen towel, ensuring absolutely no moisture remains, especially around the stem.
  2. Line a large baking sheet with parchment paper or a silicone mat and set aside for setting the dipped berries.
  3. Melt the dark chocolate and coconut oil (if using) in a double boiler setup. Heat gently, stirring constantly until 3/4 of the chocolate is melted. Remove from heat and stir until the residual heat melts the remaining pieces until smooth and glossy.
  4. Pour the melted chocolate into a small, deep bowl, tilting the bowl slightly to maximize the depth for easy dipping.
  5. Holding the strawberry by the green hull, plunge the berry into the chocolate, coating about two-thirds to three-quarters of the way up. Allow the excess chocolate to drip back into the bowl for 3-5 seconds.
  6. If using chopped nuts or sprinkles, immediately roll or sprinkle the coated berry before the chocolate sets.
  7. Place the dipped strawberries gently onto the prepared baking sheet. Transfer the sheet to the refrigerator for 20-30 minutes, or until the chocolate is completely set and firm.
  8. If using a drizzle, melt the white chocolate separately. Use a fork or piping bag to rapidly drizzle thin lines across the set dark chocolate surface. Chill again briefly until the drizzle is firm.