Ingredients:

  • 12 large, firm, deep-red strawberries
  • 1 tbsp lemon juice
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 2 tbsp apricot preserves
  • 1 tsp water

Instructions:

  1. Wash and thoroughly pat the strawberries dry. Insert a bamboo skewer into the green calyx (the stem end) to create a stable handle for rotation.
  2. Position a sharp paring knife 1/2 inch from the base. Make a thin slice downward at a 45-degree angle, stopping before the bottom, and flick the petal outward with the knife blade.
  3. Repeat the slicing 4 times around the base to complete the first layer of petals.
  4. Move up the berry and stagger the next set of cuts between the first layer in a brick-lay pattern to create depth.
  5. Finish the tip with 1 or 2 small vertical slits to mimic the center of a blooming rose.
  6. Heat apricot preserves with water in a microwave-safe bowl for 15 seconds. Lightly brush the glaze over the petals to prevent oxidation and add a professional shine.