Ingredients:

  • 1 lb fresh strawberries, firm with long stems
  • 12 oz high-quality white chocolate couverture wafers
  • 1 drop pink oil-based candy color
  • 0.5 tsp food-grade rose gold luster dust
  • 1 tsp high-proof grain alcohol or lemon extract

Instructions:

  1. Wash the strawberries gently, keeping the stems intact. Pat thoroughly dry with a lint-free towel and let them sit at room temperature for at least 40 minutes to ensure all residual moisture evaporates.
  2. Place white chocolate in a glass microwave-safe bowl. Heat in 30-second intervals, stirring between each, until 80% melted. Stir continuously to allow residual heat to finish the melting process for a smooth consistency.
  3. Incorporate a tiny drop of pink oil-based candy color into the melted chocolate. Stir until a uniform soft blush hue is achieved, ensuring no water-based dyes are used.
  4. Hold each strawberry by the stem or a skewer and dip deeply into the chocolate. Swirl gently to remove excess and place on parchment paper. Chill for 15 minutes until the surface is matte and firm.
  5. In a small bowl, mix 0.5 tsp rose gold luster dust with 1 tsp grain alcohol or lemon extract until it reaches the consistency of thin watercolor paint.
  6. Using a food-safe micro-tip paintbrush, apply the metallic glaze in long, horizontal strokes across the hardened chocolate shell. The alcohol will evaporate, leaving a concentrated metallic finish.