Ingredients:
• 9 oz Belgian dark chocolate, chopped
• 1 pound fresh, ripe strawberries (with stems attached) (Room temperature).
Directions:
• Wash the strawberries thoroughly and pat them completely dry with a paper towel.
• Create a double boiler by placing a heatproof bowl over a pot of simmering water (ensuring the bottom of the bowl doesn’t touch the water).
• Add your chocolate to the bowl and stir constantly until completely melted and smooth.
• Remove from the heat.
• Line a baking sheet or wire rack with parchment paper.
• Hold a strawberry by its stem or green leaves, dip it into the melted chocolate, swirl it to coat evenly, and lift it up, letting any excess chocolate drip back into the bowl.
• While the chocolate is still wet, immediately roll or sprinkle the strawberries with your favorite toppings, or drizzle them with a contrasting melted chocolate.
• Place the dipped strawberries onto your prepared parchment paper.
• Let them sit at room temperature until the chocolate hardens, or pop them in the refrigerator for 15–20 minutes for a quick set.
