Chocolate-Covered Strawberries

# Components:

→ Fruit

01 - 18–24 fresh strawberries, rinsed and thoroughly dried, stems left intact

→ Chocolate

02 - 7 oz semisweet or dark chocolate, chopped (or high-quality chocolate chips)

→ Optional Toppings

03 - 2 tbsp white chocolate, chopped (for drizzling)

04 - 2 tbsp chopped nuts, shredded coconut, or sprinkles

# Steps:

01 - Line a baking tray with parchment paper. Ensure strawberries are completely dry to prevent chocolate from seizing.

02 - Melt the semisweet or dark chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler method), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted.

03 - Holding each strawberry by the stem, dip it into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.

04 - Place the dipped strawberries on the prepared tray. If using toppings, sprinkle them on before the chocolate sets.

05 - For decorative drizzle, melt the white chocolate and use a spoon or piping bag to drizzle over the dipped strawberries.

06 - Chill the tray in the refrigerator for at least 30 minutes, or until the chocolate is fully set.

07 - Serve chilled or at room temperature. Best enjoyed within 24 hours.

# Expert Advice:

01 -

The glossy chocolate shell gives way to juicy, sweet fruit in one perfect bite
Ready in under 30 minutes but looks like you spent hours in the kitchen
Customizable with endless topping combinations to match any mood or occasion

02 -

Dry strawberries are nonnegotiable; pat them thoroughly with paper towels and let them air dry for 15 minutes before dipping
Chocolate seizes if even a drop of water touches it; if this happens, whisk in a teaspoon of oil to try to save it
Room temperature strawberries prevent condensation from forming under the chocolate, which creates those unappetizing watery pockets

03 -