Chocolate Covered Strawberries: Temperature Controlled Snap

Instructions:

1. Wash the strawberries under cold water while keeping the green stems attached. Pat each berry individually with a paper towel.
2. Place strawberries on a fresh layer of paper towels and allow them to air dry at room temperature for at least 30 minutes to ensure the surface is completely dehydrated.
3. Chop the semi-sweet chocolate into uniform, small pieces to ensure even melting.
4. Create a double boiler by filling a saucepan with 1 inch of water and bringing it to a low simmer. Place a heat-proof bowl over the water.
5. Melt the semi-sweet chocolate in the bowl, stirring frequently with a silicone spatula. Once smooth, stir in the refined coconut oil for a glossy sheen.
6. Dip each bone-dry strawberry into the chocolate, rotating to coat evenly, and place on a baking sheet lined with parchment paper.
7. Gently melt the 2 oz white chocolate in a separate clean bowl and drizzle over the set strawberries for decoration.
8. Place the tray in the fridge for 15 minutes. Remove once the chocolate is firm to the touch.