Strawberries Dipped in Chilli Chocolate

• 25 fresh strawberries
• 100g dark chilli chocolate
• pinch of chilli powder (optional)
• 50g white chocolate, optional for drizzling

Method

1. Rinse the strawberries under cool running water and gently pat dry. The strawberries need to be completely dry before dipping, so spread them out and let them air-dry if necessary.
2. Fill a saucepan with a few inches of water and bring the water to a simmer over medium heat.
3. Break the dark chilli chocolate into a heatproof bowl that will sit comfortably over the pan of simmering water.
4. Let the chocolate melt and add a little pinch of chilli powder. Stir so it has all melted. Remove the bowl with the chocolate from heat. 
5. Line a baking sheet with greaseproof parchment
6. Taking one strawberry by the top leaves, dip it into the chocolate. Turn the strawberry as needed to completely coat it in chocolate. Lift the strawberry out and shake gently to remove excess chocolate.
7. Carefully lay the dipped strawberry on the baking sheet. Repeat with dipping the remaining strawberries.
8. Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put the baking sheet in the fridge to speed this along.
9. When the dark chocolate has set, melt the white chocolate either the same way as the dark chocolate or you can do this small amount in the microwave for 15 seconds. Stir and repeat until melted.
10. Drizzle strawberries with white chocolate either using a spoon or by putting the melted chocolate in a ziplock bag and pushing it into the corner. Snip the corner and drizzle over. 
11. Place the baking sheet in the fridge again until the chocolate sets. These can be kept for a few hours at room temperature or refrigerated for 24 hours.