Chocolate-Covered Strawberries (with or without Cannabis-Infused Coconut Oil)

Oh, the joys of Summer! The flavors and smells envelop your mind. It’s time to throw outdoor parties and family-filled fun. I would recommend the cannabis-infused delights NOT be served around children. But if you’re not infusing, serve away! This recipe can be done up a few days ahead and refrigerated. You will need: 6-7 teaspoons of Coconut Oil (which can be made with or without infusion: cannabis oil decarbed is found at the bottom of this recipe if you are using infused chocolate.) INGREDIENTS: 4 ounces dark melting chocolate 6-7 teaspoons coconut oil (or cannabis-infused coconut oil), split 4 teaspoons for the dark chocolate and 2 teaspoons for the white chocolate 24 large ripe strawberries, washed dried on a paper towel, leave the stems and leaves on (increase measurements if making more than 24 large strawberries!) 3 ounces white melting chocolate Parchment paper Double boiler or a pan of boiling water with a heat-resistant bowl balanced on top to melt the chocolate Baking tray Spatula Tooth Picks Powdered Sugar dusted serving bowl when ready to place out for your guests. Trying to not overlap berries for easy access. DIRECTIONS:

Line a baking sheet with parchment paper, or use a silicon mat.
Bring pan of water to a boil and place the double boiler on top or the heat-resistant bowl.
Add 4 teaspoons of coconut oil (or your cannabis-infused coconut oil) into the pan or bowl and your dark chocolate.
Stir until completely melted.
Turn off the heat, but leave the bowl/pan with the melted chocolate on top of the water keeping it melted and easy to work with.
Using the stem and leaves to hold onto as a handle, carefully dip the strawberry into the melted chocolate until just before the top. Roll it side to side to cover the whole berry. Go slowly and take your time, being careful not to lose the top stems and leaves.
Do NOT use the toothpick to hold your berry, it is not strong enough to use safely. That Chocolate is HOT.
Place the chocolate-covered berries on the parchment paper far enough apart to dry. (you can dust the parchment paper with the powdered sugar here and when serving)
Either in a second heat-resistant bowl (or after washing out the first double boiler pan) placed on the pan of water,
Bring the water to a boil again.
Turn off the water leaving the bowl on top.
Melt the 3 ounces of white chocolate in 2-3 teaspoons of coconut oil, (or cannabis-infused coconut oil) over boiling water pan.
When melted using your clean spatula, drizzle lines of white chocolate over the strawberries.
Add the toothpick into the top of each strawberry and refrigerate with a light touch of plastic wrap over all.
When ready to serve use a large platter dusted with powdered sugar to prevent sticking and easy removal off the plate. ENJOY!
Depending on how many guests, two or three platters of berries might be needed!