From Jackie Sobolewski, Assistant Manager of Produce, Willy East.
You would never think that chocolate covered fruit could be this easy! Coconut oil added to the melted chocolate creates a smooth and lustrous coating for the strawberries.
|1⁄2 c||dark chocolate callets (see note)|
|1⁄2 c||cocoa liquor chunks (unsweetened, see note)|
|2 T||coconut oil|
|1 lb||strawberries (rinsed, patted dry, stems left on)|
Cover a baking sheet in wax paper and set aside.
Gently heat the chocolate callets, cocoa liquor chunks, and coconut oil in a double boiler (or a small saucepan set over a saucepan of simmering water) until melted. Add the small pinch of sea salt and mix well.
Holding the strawberry by the stem, dip each strawberry in the melted chocolate and set on the prepared baking sheet. If the chocolate starts to solidify, just heat it over the simmering water while stirring to re-melt it. Place the chocolate-dipped strawberries in the refrigerator for 15 minutes to set.
You can adjust the proportions of the chocolate callets and unsweetened liquor chunks to your liking - more callets will be sweeter, more liquor chunks will be less so - just keep the amount of chocolate to 1 cup total.