The other option to melt chocolate is on the stovetop using a double boiler. Please note that this method is a little bit more difficult than microwaving your chocolate, and it is very important that you keep a close eye on it, so that the chocolate does not burn.
To start off using this double boiler method, you will need a pot filled an inch or two with water, then a bowl that fits on top of the pot, but one that the bowl will not reach your water.
Place your pot of water onto your stovetop over high heat. Bring the water to a boil. While your water is coming to a boil, and your chocolate and coconut oil into the bowl.
Once the water is boiling, reduce your heat to low, so that the water stays at a gentle simmer. When your heat is turned down, add your bowl containing chocolate and coconut oil on top of the pot. Rest the bowl so that it is not touching the water in the pot but being warmed from the steam.
Stirs the chocolate continually well. It is on the double boiler, so that it does not burn. Stir the chocolate until it is melted, and your coconut oil is mixed in.
When the chocolate is melted, immediately remove it from the heat source.
Now, take your prepared strawberries that have been frozen, and dipped them into your melted chocolate. Placed the frozen strawberries back onto the parchment paper lined cookie sheet. When all the strawberries have been dipped in your melted chocolate, placed them back into the freezer to harden.
If you wish to have a double layer of chocolate, repeat this process, once more, melting your second type of chocolate, and dip the frozen once dipped chocolate strawberries in the second layer of melted chocolate. Place back onto a cookie sheet and freeze again.
Once they are frozen, transfer the chocolate dipped strawberries to irritate container, and enjoy frozen as desired!
These little delicious more cells are perfect for a snack, dessert, or anything in between.