Chocolate Covered Strawberries for 21 Servings

Instructions:

1. Wash strawberries under cold water while keeping the green hulls intact to prevent water from entering the core.
2. Place berries on a double layer of paper towels and air dry for at least 20 minutes until the skins feel completely matte.
3. Before dipping, gently pat each berry with a fresh paper towel to ensure zero residual moisture on the skin.
4. Create a double boiler by placing a heat-proof bowl over a saucepan with 2cm of simmering water, ensuring the bowl does not touch the water.
5. Combine the chopped chocolate and the coconut oil in the bowl, stirring with a rubber spatula until velvety and flows like ribbons.
6. Grasp a strawberry by the green leaves and swirl it into the chocolate until three quarters of the berry is covered.
7. Lift the berry and shake it gently over the bowl until the heavy dripping stops.
8. Immediately sprinkle with crushed freeze-dried raspberries or hemp hearts if desired.
9. Place on the parchment and let sit at room temperature for 35 minutes until the shell is firm to the touch.