January 12, 2015


  • 8 oz baking chocolate block
  • 16 oz (1 lb) strawberries, rinsed and dried 
  • Laguna Salt Kona Bean Sea Salt


  1. Ensure your berries are thoroughly dried. 
  2. Cut off a 1/4 of your chocolate block and put it in a pyrex measuring cup or a microwave safe bowl. 
  3. Melt in short bursts of 10 to 15 seconds, stirring each time. Be careful not to over cook or the chocolate will burn. Do not allow water from a spoon, etc to get into your chocolate or it will seize. If small bits are left, keep stirring and the heat from the melted chocolate will melt those. 
  4. Holding your strawberry by the stem, dip it into the chocolate and lay on a baking sheet lined with waxed paper. 
  5. Sprinkle Kona Bean Sea Salt over. 
  6. Once all are done, put the strawberries into the fridge to set. 
  7. Move to a glass dish to serve.