Ingredients
Equipment
Method
Prepare the Strawberries
- Gently wash the strawberries and pat them dry with a lint-free towel. Ensure they are completely dry to prevent chocolate from seizing.
Set Up Station
- Line a large baking sheet with parchment paper or a silicone mat.
Melt the Dark Chocolate
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and 0.5 tablespoon coconut oil. Heat in 30-second intervals, stirring until melted and smooth.
Dip the Strawberries
- Hold each strawberry by the stem and dip it into the melted dark chocolate, swirling to coat about three-quarters of the way up. Let excess drip off and place on the prepared baking sheet. Repeat for all strawberries.
- Chill in the refrigerator for 15 minutes until set.
Melt the White Chocolate
- In a microwave-safe bowl, combine the white chocolate and remaining 0.5 tablespoon coconut oil. Heat in 15-second intervals, stirring until smooth. Transfer to a piping bag or plastic bag with a tiny corner snipped off.
Decorate
- Pipe 'X' and 'O' shapes or designs onto the set dark chocolate. Optionally, roll in toppings while chocolate is wet.
Final Chill
- Place the decorated strawberries back in the refrigerator for another 30 minutes until white chocolate is firm.
Notes
Serve immediately for best results. Store in an airtight container in the refrigerator for up to 2 days. Avoid strong odors. The temperature difference can cause sweating; ensure berries are at room temperature before dipping. Variations: Add cayenne for a spicy kick or use milk chocolate for sweeter taste.
