Your Guide to Creating the Perfect Chocolate Covered Strawberries 🍫🍓❤️
Discover the art of making the BEST Chocolate Covered Strawberries that will dazzle your taste buds. It’s simpler than you think to craft gourmet chocolate-covered strawberries that are ideal for special occasions like Valentine’s Day and Mother’s Day.
From delectable Lava Cakes to Panna Cotta and, of course, Red Velvet Cake, if you appreciate romantic desserts, you won’t want to miss these Chocolate Covered Strawberries!
Why You’ll Fall in Love with This Recipe
We’re about to reveal the secrets of melting and tempering chocolate correctly, resulting in glossy, non-sticky chocolate-covered strawberries with a delightful crunch when you take a bite.
We’ll also share our technique for dipping strawberries in chocolate and decorating them. You’ll be surprised at how easy it is to create charming tuxedo strawberries or a stunning strawberry bouquet.
The Essential Ingredients
To create simple, delicious chocolate-covered strawberries, you only need two key ingredients:
- Semi-sweet chocolate – choose either chocolate chips or bars
- Strawberries – opt for large strawberries with vibrant stems
Selecting the Perfect Chocolate for Dipping Strawberries
For successful tempering, you’ll need real semisweet or dark chocolate with cocoa butter in the ingredients. These options work well:
- Ghirardelli baking bars
- Trader Joe’s Pound Plus Chocolate from Belgium
- Guittard chocolate wafers
Can I use Candy Melts? Candy melts are compound chocolate and contain other ingredients besides cocoa butter. You can use them; simply melt them according to the package instructions.
The Step-by-Step Guide to Making Chocolate Covered Strawberries
- Prepare strawberries – rinse and thoroughly pat dry with paper towels. Insert skewers if using.
- Melt chocolate – Set 2/3 of your chopped chocolate into a bowl over a double boiler (a saucepan with about 1-inch of barely simmering water) and stir with a spatula for about 2 minutes until mostly melted and 110˚F then immediately remove from heat and set on a towel.
- Add remaining chocolate: Stir in remaining 1/3 chocolate and stir continuously until chocolate cools to 90˚F.
- Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberry in the chocolate until fully coating, letting excess drip back in the bowl. Place on parchment paper (if skewered, set skewer into a foam block).
- Decorate strawberries: using white chocolate, crushed nuts, and sprinkles.
If the chocolate cools: place the bowl of chocolate back over the double boiler and warm the chocolate back to 90˚F (not hotter), stirring continuously.
