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Chocolate Covered Strawberries » Simple and Healthy Recipe! ✅

How to do Chocolate Strawberries, from dark chocolate covered strawberries to two-tone sprinkled strawberries. With all the tips to make this easy sweet dessert at home!

Chocolate covered strawberries are a classic dessert that’s particularly popular for Valentine’s Day because it’s so romantic. Romantic desserts always include chocolate or something you’d share like my Skillet Brownie or Red Velvet Pizookie.

Buying chocolate covered strawberries online or at a grocery store can cost quite a bit for just a dozen or so.

Homemade Chocolate Covered Strawberries are easier to make than you think. All you need is high-quality chocolate and strawberries.

What is the best melting chocolate?

I prefer to use Guittard chocolate chips to melt the chocolate so I don’t have to cut a chocolate bar into pieces. It works great for these chocolate covered strawberries and I’ll tell you why.

Guittard chocolate chips are made with high-quality ingredients (like baking bars) and use cocoa butter (not just palm oil) to make the chocolate smooth and creamy. The choice of milk chocolate or semisweet chocolate it depends on your personal preferences.

The cocoa butter ingredient is especially important with the White chocolate what do you use, if you want to wet it or spray it.

Use the white chocolate it contains real cocoa butter And not just palm oil. Fats like palm oil and coconut oil are incompatible with the cocoa butter found in milk or semi-sweet chocolate, so they won’t bond.

Cheaper or lower quality chocolate chip varieties may be fine for these chocolate covered strawberries, but melted chocolate will likely harden into a streaky or swirly appearance due to the fact that it contains little to no cocoa butter.

Other chocolate options would be the use of dark wafers made specifically for making and dipping candy.

How long does it take to make chocolate covered strawberries?

Soaking chocolate covered strawberries on your own may seem complicated and time consuming, but it’s not too bad and only takes 20-30 minutes total.

Plus, you get a lot more for your money. Two pounds of strawberries yields about 30-40 chocolate covered strawberries, depending on their size.

How to make chocolate covered strawberries:

  1. Wash and dry the strawberries well.. Any water in the strawberries will prevent the chocolate from sticking well. I rinse then spin the strawberries in a salad spinner. Then dry them with a towel. Don’t forget to dry the stem!
  2. Prepare toppings if desired. Chocolate strawberries can be enjoyed simply as they are. Toppings like chopped pecans, toasted coconut, sprinkles, chopped Oreos, etc. They create fun flavors and textures. If you use toppings, keep them ready to go in separate bowls, to roll around.
  3. Prepare a saucepan for the soaked strawberries. Line a baking sheet with parchment paper or a silicone baking sheet on which to place the wet strawberries. Greaseproof paper would also work. This allows the pan to go into the refrigerator to quickly harden the chocolate and easily remove the chocolate covered strawberries once solidified.
  4. Melt the chocolate in a water bath or in the microwave. Below are more detailed instructions on how to melt chocolate.
  5. Dip the strawberries in the melted chocolate. Hold a strawberry firmly by the stem, then dip and twist the strawberry twisting the berry to coat all sides. Let the excess chocolate fall back into the bowl or gently scrape the bottom of the strawberry with the side of the chocolate bowl.
  6. Top with seasonings. If you use any This is optional.
  7. Arrange strawberries on prepared baking sheet. Allow the chocolate covered strawberries to rest/chill until the chocolate has hardened.
  8. Sprinkle with the melted white chocolate. For a two-tone look, you can drizzle the chocolate covered strawberries while they are wet or after the initial coating has solidified. Each look will be slightly different. Drizzle the chocolate by squeezing it out of a ziplock bag with the corner cut off, or simply sprinkle the chocolate with a fork or spoon. Chill in the refrigerator until hardened.

How to melt chocolate by dipping:

The best way to melt chocolate is in a water bath. This melts the chocolate evenly and helps prevent it from overheating or burning.

If you don’t have a double boiler, you can make your own with a single saucepan and a heat-resistant glass or metal container as shown in the photos.

How to melt chocolate in a bain-marie:

  1. Fill a saucepan 1/4 full with water and bring to a simmer. Put the bowl in the pot and add the chocolate to the bowl. NOTE: Make sure the container fits snugly so that steam does not escape.
  2. It is important that the water does NOT touch the bottom of the container that will contain the chocolate. Make sure there is a few inches of space between the bottom of the container and the water. Adjust heat as needed. Do not allow water to boil and boil.
  3. Add the chocolate to the bowl and mix. constantlyuntil loose and smooth.
  4. Remove from heat onto a warm towel or pad and use immediately.

Can you melt chocolate in the microwave?

Yes, you can melt chocolate and (high quality) chocolate chips in the microwave.

  1. Place the chocolate in a heat-resistant glass bowl or container and microwave on medium power (50%) for 30-second intervals.
  2. Remove from the oven and stir each time before putting back in the microwave and repeat. Every microwave is unique and affects chocolate differently, so monitor chocolate closely.
  3. When only small lumps remain, remove them and continue mixing until completely dissolved.

NOTE: If you want a thinner chocolate, you can mix 1 teaspoon of coconut oil or reduce it into the chocolate, until melted.

Important tips and information:

  • Use strawberries at room temperature. Remove strawberries from refrigerator 15-30 minutes before using. Dipping cold strawberries into hot melted chocolate can cause condensation to form between the two. Using strawberries at room temperature prevents them from sweating too quickly. Firm, ripe strawberries with no bruises. will provide the best results.
  • Chocolate covered strawberries are best eaten the day they are made, and will keep at room temperature for up to 10 hours, no problem. Simply leave them on the parchment-lined baking sheet, uncovered, in a cool, dry place, away from sunlight or heat sources.
  • Store chocolate covered strawberries in a cool place. You can store them in the refrigerator, uncovered, up to two daysleaving them in the same pan you placed them in after dipping. never freeze Chocolate Strawberries. The berries will release too much moisture as they thaw and spoil the chocolate.

ingredients

  • 12 oz Guittard Baking Chips (milk or semi-sweet chocolate)

  • 6 ounces (1/2 package) white guitar oven chips

  • 2 pounds fresh strawberries, at room temperature

Instructions

  1. Wash and dry the strawberries well.. Rinse the strawberries, drain the water and dry them very well, including the stems. I prefer to use a salad spinner and then a dish towel to dry the strawberries individually.
  2. Prepare a saucepan for the soaked strawberries. Line a baking sheet with parchment paper or a silicone baking sheet on which to place the wet strawberries. Greaseproof paper would also work.
  3. Melt the two separate chocolates in a water bath. Fill a saucepan 1/4 full with water and bring to a simmer. Place a heat-resistant glass or metal container in the pot and add the chocolate to the container. Shake off constantly, until loose and smooth. Remove from heat onto a warm towel or pad and use immediately. NOTE: Make sure container fits snug so steam does not escape and DO NOT allow water to touch bottom of container.
  4. Dip the strawberries in the melted chocolate. Hold a strawberry firmly by the stem, then dip and twist the strawberry twisting the berry to coat all sides. Let the excess chocolate fall back into the bowl or gently scrape the bottom of the strawberry with the side of the chocolate bowl. Place the wet strawberry on the prepared baking sheet. Repeat the process. Chill strawberries in refrigerator until chocolate hardens; about 15 minutes.
  5. drizzle: For a two-tone look, you can drizzle the chocolate covered strawberries while they are wet or after the initial coating has solidified. Each look will be slightly different. Drizzle the chocolate by squeezing it out of a ziplock bag with the corner cut off, or simply sprinkle the chocolate with a fork or spoon. Chill in the refrigerator until the drizzle has solidified.

grades

  • To melt chocolate in the microwave:
  1. Place the chocolate in a heat-resistant glass bowl or container and microwave on medium power (50%) for 30-second intervals.
  2. Remove from the oven and stir each time before putting back in the microwave and repeat. Every microwave is unique and affects chocolate differently, so monitor chocolate closely.
  3. When only small lumps remain, remove them and continue mixing until completely dissolved.
  • To thin the chocolate: If you want a thinner chocolate, add 1 teaspoon of coconut oil or chocolate butter and stir until melted.
  • Condiments: Nuts, toasted coconut, cereal, chopped Oreos, etc. They can be added to chocolate covered strawberries right after dipping. Prepare ingredients in separate bowls.
  • Chocolate covered strawberries are best eaten the day they are made, and will keep at room temperature for up to 10 hours, no problem. Simply leave them on the parchment-lined baking sheet, uncovered, in a cool, dry place, away from sunlight or heat sources.
  • Store chocolate covered strawberries in a cool place. You can store them in the refrigerator, uncovered, up to two daysleaving them in the same pan you placed them in after dipping. never freeze Chocolate Strawberries. The berries will release too much moisture as they thaw and spoil the chocolate.

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