Chocolate Covered Strawberries
Fresh strawberries meet silky chocolate in this surprisingly simple treat that looks absolutely elegant. The secret lies in getting your chocolate temperature just right.
Once you master the basic technique, you can create beautiful variations with different chocolate types or decorative drizzles.
Why Room Temperature Strawberries Work Better
Cold strawberries cause chocolate to seize and crack as it cools. Room temperature berries let the chocolate flow smoothly and create that perfect glossy shell.
Pat each strawberry completely dry before dipping. Even tiny water droplets will make your chocolate grainy and dull instead of shiny.
Leave the green tops on for easy handling and an attractive presentation that screams professional quality.
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The Double Boiler Method That Never Fails
Gentle, indirect heat prevents chocolate from burning or becoming grainy. Water should barely simmer, not boil vigorously underneath your bowl.
Stir constantly with a rubber spatula, scraping the sides to ensure even melting. The chocolate is ready when it drips smoothly off your spatula.
Remove from heat immediately once melted. Overheated chocolate turns thick and loses its glossy finish completely.
How the Dipping Angle Changes Everything
Hold strawberries by the stem and dip at a slight angle rather than straight down. This creates better coverage and prevents chocolate from pooling at the bottom.
Twirl gently as you lift to catch any drips. A quick shake helps excess chocolate fall away cleanly.
Place on parchment paper immediately after dipping. Waiting even thirty seconds can cause the bottom to flatten awkwardly.
Stop Your Chocolate From Seizing
- Keep water level low in your double boiler. Steam hitting the chocolate bowl will cause immediate seizing and graininess.
- Work in small batches if making large quantities. Chocolate stays workable longer when you’re not rushing through dozens at once.
Frequently Asked Questions
Why did my chocolate turn thick and grainy while melting?
Water likely got into the chocolate, either from steam or wet utensils. Start over with dry equipment and keep water at a gentle simmer, not rolling boil.
Can I use chocolate chips instead of chopped chocolate bars?
Chocolate chips contain stabilizers that prevent smooth melting. Bar chocolate or baking chocolate melts much more evenly and creates better texture.
How long do chocolate covered strawberries stay fresh?
Best eaten within 24 hours when stored in refrigerator. After that, strawberries release moisture and chocolate may develop condensation spots.
What should I do if my chocolate gets too thick while dipping?
Return bowl to double boiler for 30 seconds and stir gently. Add tiny amount of coconut oil if needed to restore smooth consistency.
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Chocolate Covered Strawberries
Ingredients
Decoration
Equipment Needed
- Medium saucepan
- Glass or metal mixing bowl
- Rubber spatula
- Parchment paper
- Baking sheet
Instructions
- Prepare strawberries: Wash strawberries gently and pat completely dry with paper towels. Let sit at room temperature for 30 minutes to ensure no condensation forms.
- Set up workspace: Line a baking sheet with parchment paper. Set up double boiler by bringing 1 inch of water to gentle simmer in saucepan.
- Melt chocolate: Place chopped semi-sweet chocolate and coconut oil in bowl over simmering water. Stir constantly until completely melted and smooth, about 3-4 minutes.
- Dip strawberries: Remove chocolate from heat. Hold strawberry by stem and dip at slight angle, twirling gently. Allow excess to drip off for 2-3 seconds.
- Arrange on sheet: Place dipped strawberries on parchment paper immediately. Repeat with remaining berries, working quickly before chocolate cools.
- Add decoration: If using white chocolate, melt using same method and drizzle over set strawberries using fork or spoon in decorative pattern.
- Chill and serve: Refrigerate for 30 minutes until chocolate is completely set. Serve within 24 hours for best texture and appearance.
Nutrition Facts
Per Serving (1 strawberry)
