Place fresh blueberries in a colander and gently rinse them using a bowl of clean water. Swirl the blueberries carefully to remove any impurities or dust.

Drain the water thoroughly and lay the blueberries on clean kitchen paper towels to absorb any remaining moisture. Make sure they are as dry as possible to ensure the chocolate sticks well.

Prepare a small pot or heatproof container. Ensure it is completely dry, as even a tiny amount of water can cause the chocolate to clump.

Add 100 g of chocolate and 20 g of coconut oil into the container.

Melt the mixture using a double-boiler method:

Place the container over a larger pot filled with hot water, ensuring the bottom doesn't touch the water.

Stir gently as the chocolate and coconut oil melt, creating a smooth, glossy sauce.

Alternatively, use a microwave:

Heat on low power in 15–20 second intervals, stirring after each interval to prevent overheating or burning.

Pour the melted chocolate sauce over the drained blueberries in a bowl.

Gently stir with a spoon to coat each blueberry evenly. Be careful not to crush the blueberries.

Line a baking tray with parchment paper. Arrange the blueberries in small clusters evenly on the baking tray, with about 12 blueberries per cluster.

Place the tray in the refrigerator. Chill for about 4 hours, or until the chocolate has fully solidified.