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Chocolate Covered Strawberries Tutorial
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.
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Serves: 24 Strawberries
Calories: 83kcal
Ingredients
- 24 medium (288 g) strawberries 16 ounces
- 8 ounces (227 g) semi-sweet chocolate chopped finely
- 8 ounces (227 g) milk chocolate chopped finely
- 8 ounces (227 g) white chocolate chopped finely
- 4 cups (946 g) cool water
- 1 cup (255 g) white vinegar
Equipment
- Thermometer
- Spatula
- Bowl for melting, glass or silicone
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 except 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 heat proof 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
- Once your chocolate is melted you can dip your strawberries. Grasp the strawberries by the stem and dip them into the warm chocolate. Scrape the excess chocolate from the bottom of the berry but do not damage the bottom of the berry.
- Place the chocolate covered strawberry onto parchment paper and let it set. Drizzle more chocolate on top with a piping bag for decoration if you desire. If you want to add sprinkles, add them before the chocolate sets.
- 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.
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
Serving: 5strawberries | Calories: 83kcal (4%) | Carbohydrates: 9g (3%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 3g (15%) | Cholesterol: 1mg | Sodium: 8mg | Potassium: 72mg (2%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 2IU | Vitamin C: 7mg (8%) | Calcium: 17mg (2%) | Iron: 1mg (6%)