Ingredients:

  • 2 lbs fresh long-stemmed strawberries
  • 12 oz high-quality dark or milk couverture chocolate (60% cocoa)
  • 4 oz white chocolate
  • 2 tsp refined coconut oil
  • 1 tsp freeze-dried raspberry dust (optional topping)
  • 1 tbsp crushed toasted hazelnuts (optional topping)

Instructions:

  1. Wash the berries under cold water, keeping hulls intact. Pat each berry dry with a lint-free towel and air-dry on a wire rack for at least 2 hours until completely bone-dry at room temperature.
  2. Place 8 oz of your dark chocolate and 1 tsp of coconut oil in a microwave safe bowl. Heat in 30 second bursts, stirring vigorously between each. Once it is mostly melted, add the remaining 4 oz of solid chocolate. Stir until completely smooth. This seeding cools the chocolate and builds the right crystal structure.
  3. Hold the strawberry by the stem or the green leaves. Pull the leaves back gently. Submerge the berry into the chocolate, stopping just before the greens. Lift it straight up and let the excess drip off. Give it a gentle swirl to break the tail of chocolate that forms at the tip.
  4. Place the berry onto your chilled, parchment lined tray. If you are using the crushed hazelnuts, sprinkle them on immediately while the chocolate is wet. If you are using the white chocolate drizzle, wait 10 minutes for the base to set. This ensures your lines stay crisp and don't bleed into the dark base.
  5. To make your tray look stunning, use a three color strategy. 1. Red Accent: Sprinkle the raspberry dust on 1/3 of the berries while tacky. 2. Gold/Earthy Accent: Use the hazelnuts on another 1/3. 3. Contrast Accent: Use the 4 oz of melted white chocolate to create thin, diagonal stripes across the final 1/3.
  6. Let the berries sit at room temperature for 15 minutes before moving them to the fridge for another 15 minutes. Cold air helps the cocoa butter lock into place, giving you that brilliant shine. Don't rush this; if you move them to the fridge too fast, they can develop bloom, which are those white streaks that ruin the look.
  7. Once set, use a small paring knife to trim any tiny bits of chocolate that might have run off the sides. This gives you a clean, boutique style finish. For an extra pop, you can even lightly brush the stems with a tiny bit of olive oil to make the greens look vibrant and fresh.