Summary

Ingredients

• 500 g strawberries, washed, sorted
• 2 tablespoon desiccated coconut
• 2 tablespoon almond (s), chopped
• 150 g chocolate couverture, dark
• 150 g chocolate, white

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Instructions

1. Roast coconut flakes and chopped almonds in a dry pan one after the other over a mild heat until golden brown and place separately in shallow bowls. Melt the couverture in a water bath, dip half of the strawberries 2/3 each, roll them carefully in coconut or almonds and let them dry on baking paper. Do the same with the white chocolate and the other half of the strawberries.
2. Arrange nicely on a platter or étagère.