Ingredients:

  • 21 large fresh strawberries
  • 21 12-inch bamboo skewers
  • 12 oz dark chocolate (60% cocoa solids)
  • 4 oz white chocolate
  • 2 tbsp coconut oil
  • 1 tbsp heart-shaped sprinkles
  • 1 tsp freeze-dried raspberry dust
  • 1 sheet edible gold leaf

Instructions:

  1. Wash strawberries thoroughly and air-dry for at least 2 hours. Ensure berries are bone-dry to prevent chocolate seizing and sweating.
  2. Insert a 12-inch bamboo skewer through the green hull into the center of each strawberry, ensuring it is secure but does not pierce the tip.
  3. Melt 9 oz of dark chocolate with 1.5 tbsp coconut oil in a microwave-safe glass bowl in 30-second intervals until smooth. Add the remaining 3 oz of 'seed' chocolate and stir until completely melted to temper.
  4. Holding the skewer, dip each strawberry into the dark chocolate, rotating to coat fully up to the hull. Tap gently to remove excess.
  5. Place skewers upright into a tall glass to dry. Let set for 10 minutes at room temperature.
  6. Melt 4 oz white chocolate with 0.5 tbsp coconut oil. Transfer to a piping bag with a tiny tip.
  7. Use a spoon or piping bag to drizzle thin lines over the set dark chocolate shells.
  8. While the drizzle is wet, apply heart-shaped sprinkles, raspberry dust, and small flakes of gold leaf.
  9. Arrange the finished skewers into a decorative vase or bucket filled with floral foam, covering gaps with tissue paper.