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chocolate covered strawberries
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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 minutes
Cooling 10 minutes
Total Time 25 minutes
Servings 24 Strawberries
Calories 83kcal
Author Elizabeth Marek

Equipment

  • Thermometer
  • Spatula
  • Bowl for melting, glass or silicone

Ingredients

  • 24 medium strawberries 16 ounces
  • 30 ounces chocolate white, milk, semi-sweet or dark
  • 32 ounces cool water
  • 8 ounces 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

  • 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 60 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.
  • If adding toppings like sprinkles or chopped nuts, add them now before the chocolate sets up.
  • If adding a drizzle of melted chocolate, wait until the chocolate sets up on all your dipped strawberries first. Place the melted chocolate into a small piping bag with the tip cut off or a ziplock bag with the tip cut off. Hold the chocolate covered strawberry with one hand while drizzling the chocolate over the strawberry with the other.
  • 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
  1. Wash strawberries in the vinegar/water solution to prolong the life of the strawberries
  2. Dry your strawberries thoroughly to prevent them from going bad
  3. 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
  4. Dip your strawberries all the way to the stem to prevent leaking
  5. Use toothpicks in the stem while dipping the strawberries for extra support
  6. Eat your strawberries within 24 hours for the best results!

Nutrition

Serving: 5strawberries | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 72mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg