Strawberries dipped in Chocolate and Biscotti

Chop the bittersweet chocolate into small, uniform pieces to ensure even melting. Place the chocolate pieces in a microwave-safe bowl.

Microwave the chocolate in 30-second intervals, stirring between each interval, until completely melted and smooth. Do not overheat.

Break or crumble the biscotti into small pieces and finely chop them using a food processor or by hand until you have coarse crumbs.

Transfer the biscotti crumbs to a shallow dish or plate, spreading them in an even layer.

Holding each strawberry by the stem or leaf, dip the bottom three-quarters of the berry into the melted chocolate, allowing excess chocolate to drip away.

Immediately roll the chocolate-coated strawberry in the biscotti crumbs, pressing gently to help the crumbs adhere to the chocolate coating.

Place each coated strawberry on a parchment-lined baking sheet or plate, leaving space between berries for the chocolate to set.

Refrigerate the strawberries for at least 15 minutes until the chocolate is completely set and firm before serving.