Ingredients:

  • 1 lb fresh, large strawberries with stems intact
  • 8 oz dark chocolate, finely chopped
  • 1 tbsp coconut oil, melted
  • 1 sheet edible 24k gold leaf

Instructions:

  1. Wash the strawberries carefully, keeping the green stems attached. Pat each berry individually with a paper towel and let them air dry on a rack for at least 15 minutes until bone-dry to the touch.
  2. Place the chopped dark chocolate in a microwave-safe glass bowl. Microwave in 30-second bursts, stirring vigorously between each interval.
  3. When the chocolate is about 80% melted, stir in the melted coconut oil until the mixture is a glossy, mahogany-colored liquid.
  4. Hold a strawberry by the stem, dip it into the chocolate, and swirl gently to coat. Shake off excess chocolate and place on parchment paper.
  5. Chill the berries in the refrigerator for 30 minutes until the chocolate shell is firm.
  6. Using a dry brush or tweezers, gently apply the edible gold leaf to the top curve of each cold chocolate strawberry.