Chocolate Covered Strawberries

Instructions

1. 1

   Wash the Strawberries With Stems On, Thoroughly under cold water and dry them COMPLETELY with paper towels or a clean kitchen towel. This is the most critical step — any moisture will cause the chocolate to seize. Let them air dry on a towel for at least 15–20 minutes before dipping. Do not hull or remove the stems.

2. 2

   Line a Baking Sheet with Parchment Paper and set it near your workspace. If using toppings like Sprinkles or crushed Nuts, set them out in small bowls so they're ready to go immediately after dipping.

3. 3

   Set up a Double Boiler: fill a Saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl on top — it should sit above the water without touching it. Add the Semi-Sweet Chocolate Chips (and Coconut Oil if using) to the bowl.

4. 4

   Stir the Semi-Sweet Chocolate Chips gently and continuously with a Spatula as it melts. Once about 75% of the chocolate is melted, remove the bowl from the heat and continue stirring until completely smooth and glossy. This off-heat melting helps prevent overheating. The chocolate is ready when it coats the back of a spoon smoothly.

5. 5

   Hold a Strawberry by the stem or insert a toothpick into the top. Dip it into the melted chocolate, swirling gently to coat about three-quarters of the berry. Lift it out and let the excess chocolate drip off for a few seconds, then gently drag the bottom of the berry against the edge of the Bowl to remove any pooling chocolate.

6. 6

   Place the dipped Strawberry on the prepared Parchment Paper-lined Baking Sheet. If adding Sprinkles, crushed Nuts, or Flaky Sea Salt, apply them immediately before the chocolate sets. Repeat with the remaining Strawberries.

7. 7

   If the chocolate in the Bowl starts to thicken as you work, return the bowl to the simmering water for 30 seconds and stir to loosen it back up.

8. 8

   Optional white chocolate drizzle: melt White Chocolate Chips using the same Double Boiler method. Transfer to a small Ziploc Bag, snip a tiny corner off, and drizzle over the set dark chocolate in a zigzag pattern.

9. 9

   Allow the Strawberries to set at room temperature for 20–30 minutes until the chocolate is fully firm. Do not refrigerate to speed up setting — this causes condensation and a dull, streaky finish. Once fully set, they can be transferred to the fridge if needed.