Prepare the strawberries. Gently rinse the berries under cool, running water. Pat them completely dry with a clean tea towel or kitchen paper. Any lingering moisture will cause the chocolate to seize, turning it into a gritty, unusable mess. Leave the stems and leaves attached — they act as a natural handle. Feel the berries: they should feel dry to the touch, with no slippery film.

Melt the chocolate. Break the sugar-free dark chocolate into even pieces and place them in a heatproof bowl set over a saucepan of barely simmering water. Ensure the bottom of the bowl does not touch the water. Add the coconut oil. Stir gently with a dry spatula as the chocolate begins to soften. You will smell the rich, earthy aroma of cocoa rising as it melts. The mixture is ready when it is smooth, glossy, and completely liquid — no lumps remain, and it coats the back of a spoon in a thin, even layer.

Cool the chocolate slightly. Remove the bowl from the heat and let it sit for two to three minutes. Dip the back of a clean spoon into the chocolate — it should feel warm but not hot on your wrist. If it is too hot, it will cook the surface of the strawberry and create a dull, streaky finish. The perfect temperature is just above room temperature, when the chocolate still flows freely.

Dip the strawberries. Hold one strawberry by the leaves and stem. Lower it into the melted chocolate at a slight angle, twisting your wrist gently so the chocolate climbs almost to the top of the berry. Lift it out and let the excess chocolate drip back into the bowl for a few seconds. You will see a smooth, even coat forming. Place the dipped berry onto a baking sheet lined with baking paper. Listen for the soft, quiet tap as you set it down.

Add any finishing touches. While the chocolate is still wet, sprinkle a tiny pinch of sea salt over each strawberry, if you like. Work quickly — the chocolate sets fast. You can also roll the bottom edge in chopped, unsalted almonds or crushed freeze-dried raspberries at this stage. The texture contrast is lovely.

Set the chocolate. Place the baking sheet in the refrigerator for at least 30 minutes. Do not skip this step, even if you are impatient. The chocolate needs this time to harden into a firm, snappy shell. After 30 minutes, touch one berry gently — the chocolate should feel firm and matte, and it should not leave a mark on your finger. The strawberries will look glossy and jewel-like.

Serve or store. Remove the berries from the fridge about five minutes before serving. This takes the chill off without softening the chocolate. Arrange them on a plate and admire the shine. My kids absolutely devour this every time I make it, and I love watching them pick up a berry by the stem, bite through the crisp shell, and find the cool, juicy fruit inside.