Chocolate-dipped Strawberries (Azamara)

1 lb strawberries

8 oz chocolate of your choice (Chef Robert suggests 60% bittersweet, semisweet, milk, or white)

1 tsp neutral oil (light olive oil or sunflower oil will do)

Chopped nuts or shredded coconut (Chef Robert says both of these are optional)

Line a large baking sheet with parchment paper. Rinse your strawberries and pat gently pat them dry with paper towels.

In a small microwave-safe bowl, combine your chocolate chips and oil.

Microwave the chocolate and oil mix in 30-second intervals, stirring in between until the contents of your bowl are completely melted.

Dip your strawberries in the chocolate, then the optional chopped nuts or shredded coconut.

Place your strawberries on the prepared baking sheet and refrigerate them until the chocolate is set. This should take about 30 minutes.

Chef Robert told us he likes to mix and match. Some of his strawberries will be dipped in chocolate and chopped almonds. Others will be chocolate and chopped pistachio. Some will include shredded coconut, and others will be only chocolate. You know what they say, variety helps to keep things interesting!