Ingredients
Equipment
Instructions
Preparation
- Thoroughly wash strawberries and pat completely dry. Let them air dry at room temperature for 30 minutes to ensure chocolate adhesion.
- Pulse dark chocolate cookies in a food processor until they resemble crumbly potting soil. Spread onto a white ceramic dish.
Dipping and Decorating
- Melt 10oz of white chocolate with coconut oil in 30-second bursts. Stir in orange oil-based coloring until vibrant and glossy.
- Holding by the stem, dip each berry into the orange chocolate. Place on parchment paper to set partially.
- Melt the remaining chocolate, color orange, and pipe thin vertical lines from top to bottom on each berry to create pumpkin ridges.
- Once set, use green frosting to pipe a small vine and a leaf at the stem of each 'pumpkin'.
- Place the finished strawberries onto the bed of cookie crumbs and serve.
Notes
Ensure berries are room temperature before dipping to prevent the chocolate from cracking.
Always use oil-based food coloring to avoid seizing the white chocolate.
Always use oil-based food coloring to avoid seizing the white chocolate.
