Ingredients:

  • 1 lb fresh strawberries, firm with leaves attached
  • 10 oz high-quality semi-sweet or dark chocolate (at least 60% cacao), finely chopped
  • 2 oz white chocolate, finely chopped

Instructions:

  1. Wash strawberries under cold water, keeping the green stems intact to act as handles.
  2. Pat berries dry with a lint-free cloth and air-dry on a clean kitchen towel for 20 minutes until the skin feels matte and tack free.
  3. Place two thirds of the dark chocolate in a bowl over simmering water until 75% melted and smelling rich.
  4. Once melted, remove from heat and stir in the remaining one-third of the dark chocolate (the 'seed') until completely smooth and glossy.
  5. Holding by the stem, dip each strawberry into the tempered chocolate, rotating to coat, and allow excess to drip off.
  6. Place dipped strawberries on a baking sheet lined with parchment paper.
  7. Melt the white chocolate and use a fine-tipped piping bag to drizzle professional patterns over the dark chocolate shell.
  8. Allow berries to set at room temperature for 30 minutes until the chocolate shell is firm and shattering.