Ingredients
Method
1.Break up the chocolate and put it in a heatproof bowl.
2.Fill a medium saucepan with a 4-5cm depth of water and bring to a simmer over medium heat. Place the bowl of chocolate over the water to melt. Stir until smooth. (I’m always looking for faster alternatives, so sometimes I melt the chocolate in the microwave at half power for 1 minute, stir and then heat for another minute or until melted.)
3.Line a baking sheet with baking paper. Place the sparkling sugar in a shallow dish or bowl.
4.Once the chocolate is smooth, hold a strawberry by the stem and dip it halfway into the chocolate. Lift and twist slightly, letting any excess chocolate fall back into the bowl.
5.Carefully roll the strawberry in the sparkling sugar to completely coat the chocolate. Place on baking sheet and repeat with remaining strawberries.
6.Set aside or refrigerate until chocolate sets (about 30 minutes). They will keep in a lidded container in the fridge for a day or two at their best. Bring to room temperature before serving.