Chocolate Covered Strawberries: Make-Ahead Technique

Instructions:

1. Wash the fruit and pat every single berry with a paper towel until they're bone dry.
2. Line a flat baking sheet with parchment paper.
3. Break the dark chocolate into uniform, small pieces.
4. Heat in the microwave for 30 seconds, stir, and repeat in 15 second bursts until mostly melted and glossy.
5. Stir in the coconut oil until the mixture is completely smooth and velvety.
6. Hold a berry by the stem and swirl it into the chocolate, coating about three quarters of the fruit.
7. Pull the berry up and let the excess drip off for 5 seconds.
8. Place the berry on the parchment and repeat with the remaining fruit.
9. Melt the white chocolate, then use a spoon to flick thin lines over the set dark chocolate.
10. Refrigerate for 15-20 minutes until the shells are firm and matte.