Ingredients:

  • 1 lb California strawberries, large and firm
  • 1 tsp lemon juice
  • 8 oz semi-sweet or dark chocolate (at least 60% cacao), chopped
  • 1 tbsp refined coconut oil
  • 2 oz white chocolate

Instructions:

  1. Rinse the 1 lb California strawberries in cold water. Note: Do this at least 30 minutes before dipping so they are bone dry.
  2. Remove the green leafy tops. Slice the green leafy top off horizontally. Note: This creates a flat surface for the next step.
  3. Use a paring knife to cut a small 'V' shape into the center of the flat top until it looks like a heart.
  4. Lightly brush the 1 tsp lemon juice onto the exposed red 'V' area. Note: This prevents the cut edge from turning brown or grey.
  5. Insert a toothpick into the bottom tip of the strawberry until it feels sturdy enough to lift.
  6. Place 8 oz chopped chocolate and 1 tbsp coconut oil in a bowl over simmering water until velvety and completely smooth.
  7. Hold the toothpick and submerge the berry into the chocolate until the entire red surface is coated.
  8. Lift the berry and gently shake it over the bowl until the heavy dripping stops.
  9. Carefully lay the berry on parchment paper. Note: Sliding it slightly when you set it down prevents a 'chocolate foot' from forming.
  10. Melt the 2 oz white chocolate and use a spoon to flick thin lines across the hearts until they look artfully striped.