Chocolate Covered Strawberries Recipe

chocolate covered strawberries on a white plate

Chocolate Covered Strawberries Recipe

How to make beautiful and delicious chocolate-covered strawberries using milk, dark and white chocolate. Get tips on how to melt chocolate flawlessly, color chocolate, and make your chocolate-covered strawberries last as long as possible.

Course Dessert

Cuisine American

Prep Time 15

Cooling 10

Total Time 25

Servings Strawberries

Calories 83kcal

Author Elizabeth Marek

Equipment

Thermometer
Spatula
Bowl for melting, glass or silicone

Ingredients

24 medium strawberries 16 ounces
8 ounces semi-sweet chocolate chopped finely
8 ounces milk chocolate chopped finely
8 ounces white chocolate chopped finely
4 cups cool water
1 cup white vinegar

US Customary - Metric

Instructions

Preparing the strawberries

Combine the water and the vinegar together in a large bowl
Add the strawberries and let them soak for 10 minutes
Make sure your strawberries are fresh and discard and strawberries with blemishes or bruises. This will cause your strawberries to start weeping after a day.
Rinse the strawberries in fresh water, dry them thoroughly, and then transfer them to a cooling rack with paper towels.
Lightly cover strawberries in plastic wrap and place them into the fridge if you aren't going to use them right away. Make sure your strawberries are at room temperature before dipping.

Melting the chocolate

Finely chop your chocolate (yes even if you are using chips) so that your chocolate melts easily. If you need to melt more than 8 ounces of chocolate at a time I suggest using my how to temper chocolate using the seeding method on my blog.
The process for melting is the same for all the chocolate. Milk chocolate should not be heated higher than 86ºF (30ºC), milk chocolate no higher than 88ºF (31ºC), and semi-sweet and dark no higher than 90ºF (32ºC). I suggest melting and dipping one type of chocolate at a time.
Place the chopped chocolate into a microwave-safe bowl.
Heat the chocolate on full power in the microwave for 30 seconds and then stir to distribute the heat evenly throughout the chocolate.
Continue heating the chocolate in 10-15 second increments until the chocolate is about 90% melted and still below the maximum temperature for the type of chocolate you are using.
Continue to stir the chocolate until it's fully melted. If your chocolate begins to cool down 5 degrees and you still have un-melted pieces, you can continue heating in 5 second increments until they are melted but be very careful not to go over your max temp. If you do go over you can still temper your chocolate using the seeding method (see the link in my blog post)

Dipping the strawberries

Grasp the strawberry with the green leaves and dip it into the chocolate. You can also insert two toothpicks into either side of the stem to help stabilize large berries and make them easier to dip. Gather the leaves around the toothpicks to keep them from getting into the chocolate.
Place the berry onto a baking sheet lined with parchment or wax paper and then after 5 seconds pick it up and move it over a few inches to remove even more of the chocolate. This prevents too much chocolate from pooling around the berry and making a huge flat spot.
Store your berries in the fridge lightly covered in plastic wrap for up to 48 hours but they are best and freshest the day they are made. If you are eating them the same day you make them, no need to refrigerate them.

Video

Notes

Tips for success

Wash strawberries in the vinegar/water solution to prolong the life of the strawberries

Dry your strawberries thoroughly to prevent them from going bad

Temper your chocolate either in the microwave (small amounts) or by using a double boiler (large amounts) so that your chocolate sets firmly, is shiny, and tastes delicious

Dip your strawberries all the way to the stem to prevent leaking

Use toothpicks in the stem while dipping the strawberries for extra support

Eat your strawberries within 24 hours for the best results!

Nutrition