Springtime’s ultimate indulgence is easy to make and actually quite healthy and low in calories. Makes about 18 large strawberries. Three strawberries per serving.
6 ounces dark chocolate, chopped
1 1/2 grams kief or finely ground dry style hash
3 ounces white chocolate, chopped
1 pound extra large strawberries with stems, washed and dried very well
Put the semisweet and white chocolates into two separate, heatproof medium-size bowls. Fill two medium saucepans with a couple inches of water and bring to a simmer over medium-low heat. Set the bowls of chocolate over the water to melt. Stir until smooth. Stir kief or hash into the dark chocolate until dissolved and evenly combined. Remove bowls from heat. Once the chocolates are melted and smooth and cannabis is incorporated, remove from the heat. Line a baking sheet with parchment. Holding a completely dry strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting excess chocolate fall back into the bowl. Set strawberry on the parchment paper and repeat with remaining strawberries, doing your best to use all the chocolate, spooning the excess over berries if necessary. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Chill in the refrigerator for at least 15 minutes before serving.
TIP: Don’t get even a drop of water in the melted chocolate or it will “seize” and turn into a grainy mess. This is the reason I stress that the strawberries must be completely dry!
