Ingredients:

  • 24 large long-stem strawberries
  • 1 tsp lemon juice
  • 16 oz high-quality dark couverture chocolate
  • 4 oz white chocolate
  • 2 tsp refined coconut oil
  • 12-inch bamboo skewers
  • 1 block dry floral foam
  • 1 tsp edible gold luster dust

Instructions:

  1. Wash strawberries in cold water mixed with 1 tsp lemon juice. Pat each berry individually with lint-free paper towels. Air-dry on a wire rack for at least 30 minutes to ensure zero surface moisture.
  2. Melt 80% of the 16oz dark chocolate in a microwave-safe glass bowl in 20-second intervals, stirring in between. Let the residual heat melt the rest.
  3. Melt white chocolate with 2 tsp of refined coconut oil until fluid. Transfer to a piping bag for decorative work.
  4. Insert a bamboo skewer into the stem end of each strawberry. Dip the berry into the dark chocolate, rotating to create a sealed barrier up to the green hull.
  5. While the dark chocolate is slightly tacky, drizzle with white chocolate and apply edible gold luster dust or accents.
  6. Stick the skewer into the floral foam block and let it sit at room temperature for 15 minutes until the surface is no longer shiny.
  7. Once set, arrange the skewers in a tiered floral pattern and wrap the base with Korean paper and decorative ribbon.