Chocolate Covered Strawberries: Velvety Finish

Instructions:

1. Wash the 1 lb of strawberries under cold water and immediately pat them dry with a lint free towel. Note: Any lingering moisture will prevent the chocolate from adhering properly. Let them sit at room temperature for 15 minutes to ensure they are completely bone dry.
2. Place the 10 oz of dark chocolate wafers and 1 tsp of refined coconut oil in a glass bowl. Microwave in 30 second intervals, stirring thoroughly between each, until the mixture is velvety and smooth. This usually takes about 90 seconds total, but don't rush it.
3. Grasp a strawberry by the green hull and dip it into the melted chocolate, swirling it slightly to cover the sides. Note: Leaving a sliver of red at the top makes them look more artisanal. Lift the berry and shake it gently over the bowl until the excess chocolate stops dripping.
4. Place the dipped berries on parchment paper. Melt the 2 oz of white chocolate in a separate bowl. Using a fork or a small bag, sweep the white chocolate back and forth over the berries until a delicate striped pattern forms.
5. Allow the berries to sit at room temperature for at least 15 minutes until the shell is matte and firm to the touch. If your kitchen is very warm, you can pop them in the fridge for 5 minutes, but don't leave them there too long or they will lose their luster.