Chocolate Covered Strawberries

Ingredients

• 1 pound strawberries
• 10 ounces semisweet chocolate
• 2 ounces white chocolate – melted (for drizzling)

Instructions

1. Rinse and thoroughly dry the strawberries; leave stems attached. Line a rimmed baking sheet with parchment or a silicone mat.
2. Chop the semisweet chocolate into small, even pieces. Set aside about one-third for seeding; place the remaining two-thirds in a completely dry, heatproof bowl.
3. Set the bowl over (not touching) barely simmering water and stir until melted and smooth, 3–5 minutes, heating to 115–120°F. Alternatively, microwave at 50% power in 20–30 second bursts, stirring between, until the same temperature.
4. Remove from heat. Add the reserved chocolate and stir constantly until fully melted and the temperature cools to 88–90°F; it should look glossy and flow in a thick ribbon. If a few pieces remain, briefly rewarm 5–10 seconds and stir to finish.
5. Hold each berry by the stem and dip into the tempered chocolate, twirling to coat. Let excess drip back into the bowl, lightly scrape the bottom on the rim, then set on the prepared sheet. Repeat with all berries.
6. In a separate small bowl, melt and temper the white chocolate in the same way to 86–88°F. Drizzle thin lines over the dipped berries using a spoon or a small piping bag, if desired.
7. Let stand at cool room temperature until the coating is firm and shiny, 20–30 minutes. If the room is warm, refrigerate just 10–15 minutes to set, then return to room temperature before serving. Enjoy the same day for best texture.