Ingredients:

  • 1 lb long-stemmed strawberries (firm, room temperature)
  • 10 oz dark chocolate couverture (at least 70% cacao)
  • 2 tbsp ultra-dark or black cocoa powder
  • 1 tsp refined coconut oil
  • 3 sheets edible gold leaf (24k)
  • 1/2 tsp flaked sea salt

Instructions:

  1. Wash strawberries gently under cold water, keeping stems intact. Pat dry with lint-free towels and air-dry on a wire rack for 20 minutes to ensure zero surface moisture.
  2. Melt two-thirds (approx. 190g) of the dark chocolate in a double boiler until it reaches 115°F (46°C).
  3. Remove from heat and whisk in the black cocoa powder until smooth. Gradually stir in the remaining solid chocolate (seeding) until the temperature drops to 88-90°F (31-32°C).
  4. Hold strawberries by the stem and dip into the tempered chocolate. Lift and swirl to let excess drip off, then place on a parchment-lined baking sheet.
  5. While the chocolate is in the 'tacky' stage (partially set), use culinary tweezers to apply fragments of edible gold leaf and a light pinch of flaked sea salt.
  6. Chill the strawberries in a cool, dry place (or refrigerator for 20 minutes) until the shell is completely firm and matte.