Chocolate Covered Strawberries for 6 Servings

Instructions:

1. Wash strawberries gently, keeping green tops intact. Pat every berry bone-dry and allow to sit on paper towels for 20 minutes to ensure a zero-moisture surface.
2. Insert the blunt end of a 12-inch bamboo skewer through the green leafy calyx into the base of each strawberry.
3. Combine dark chocolate wafers and refined coconut oil in a deep, narrow microwave-safe glass bowl.
4. Heat in 30-second bursts, stirring vigorously between intervals, until 90% melted. Let residual heat finish the melting process until the texture is viscous and glossy.
5. Holding the skewer, submerge the strawberry fully, rotate once, and pull upward. Allow excess chocolate to drip off until the stream becomes a slow bead.
6. Melt the white chocolate wafers separately and drizzle over the set dark chocolate for high-contrast decoration.
7. Place the skewers upright into floral foam or styrofoam to dry. Once set, arrange the skewers in a decorative vase using kale or parsley as filler.