Chocolate and Strawberry Snack for Valentine's Day

Instructions:

1. Wash the 450 grams of strawberries under cold water, keeping the stems intact. Pat them dry individually with paper towels and lay them out on a clean kitchen towel for at least 15 minutes. Note: They must be at room temperature before dipping to prevent the chocolate from shocking and turning matte.
2. Fill a saucepan with 2 cm of water and bring to a simmer. Place your glass bowl on top, ensuring the bottom doesn't touch the water. Add the 227 grams of dark chocolate and 5 ml of coconut oil. Stir until the mixture is silky and fully liquid.
3. Hold a strawberry by the stem and dip it into the dark chocolate, swirling slightly to cover most of the red fruit. Lift it up and shake gently until the excess chocolate stops dripping. Note: This creates a clean base without a foot of chocolate at the bottom.
4. Place the berry on parchment paper. Repeat with the remaining fruit. While the dark chocolate is still slightly tacky, melt the 113 grams of white chocolate and drizzle it back and forth over the berries until a fine striped pattern emerges.
5. Let the berries sit at room temperature for 10 minutes, then move them to the fridge for 20 minutes. Note: Moving them too quickly to a cold fridge can cause the chocolate to crack due to rapid thermal contraction.