Chocolate-Covered Strawberries with Koyo Berry Salt

While they're usually a favorite for Valentine's Day (hint hint 😉), chocolate-dipped strawberries make for a delicious, easy treat year-round. This take features Koyo Berry Salt, but you can swap in classic Flake or other fun infusions — try Lemon Zest Salt for a little zing or Habanero Salt for sweet-heat. 
 

Recipe and photos by: The JSC Kitchen 

Process

To prep, line a baking sheet with parchment paper and set aside. Wash the strawberries and dry them completely to ensure the chocolate sticks properly. Next, chop the chocolate; the smaller chunks the better, so that they can melt faster. 

In a microwave-safe bowl, add the chocolate and coconut oil. Microwave in 30-second increments, stirring occasionally, until the chocolate is smooth. This should take approximately 1.5 minutes, depending on your microwave's settings.  

Dip the strawberry into the chocolate, gently rotating to ensure the entire fruit is covered. Allow any excess chocolate to drip into the bowl before placing the strawberry on the lined baking sheet and sprinkling generously with Koyo Berry Salt. 

Repeat dipping and sprinkling with the remaining strawberries, then chill in the refrigerator (or freezer, for a frozen treat!) until firm before enjoying.