Milk Chocolate Covered Strawberries with Toffee Bits and Sea Salt
1 dozen large, long-stemmed California Giant Strawberries
1 cup milk chocolate pieces / 165g
½ cup toffee bits / 80g
2 tablespoons sea salt
Place chocolate in a heat proof bowl over a saucepan filled with 1" of simmering water. Continue to simmer on medium-low, stirring occasionally until chocolate is melted and smooth.
Holding the strawberry at the base of the stem, carefully dip the berry into the melted chocolate. Pull the berry from the chocolate while swirling slightly. Gently shake the berry to release excess chocolate.
Immediately roll the dipped portion of the strawberry in toffee bits. Over a piece of parchment or waxed paper, sparingly sprinkle the chocolate with sea salt.