Ingredients
- 5 ounces dark chocolate, chopped
- 4 ounces dry shredded unsweetened coconut
- 12 strawberries with stems, washed and dried very well
Directions
Put the chopped chocolate in a heatproof medium sized bowl.
Fill a medium sized pot with a couple inches of water and bring to a simmer over medium heat. Turn off the heat and set the bowl of chocolate over the pot of water to melt. Stir until smooth. Remove from the heat.
Fill a separate bowl with the shredded coconut.
Line a cookie sheet with parchment or waxed paper.
Holding the strawberry by the stem, dip into the melted chocolate. Lift and twist slightly letting the excess chocolate fall back into the bowl.
Dip into the bowl holding the coconut and coat the strawberry.
Set the strawberry on the parchment paper and repeat the process with the remaining strawberries.
Set aside in a cool place until the chocolate sets, about 30 minutes.
Recipe in Action
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6 Servings
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Difficulty: Intermediate
Nutrition Tip 
Consumed in moderation, dark chocolate is a great source of minerals such as iron, zinc, and magnesium. The cocoa that is present in dark chocolate also contains antioxidants called flavonoids. These antioxidants support our health and immune system.
Chocolate can be a very tricky ingredient to work with! Some chefs will spend years mastering the art of chocolate.
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