Chocolate-Covered Strawberries

# What You Need:

→ 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

# How-To 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 Tips:

01 -

They make you look like you spent hours when really you just melted things and dipped other things in them
The combination of juicy fruit and crisp chocolate is somehow greater than the sum of its parts

02 -

Chocolate seizes when water touches it, turning from smooth liquid into grainy disaster instantly
Room temperature strawberries dip better than cold ones because the chocolate adheres properly instead of instantly hardening

03 -