Chocolate Covered Strawberries: Easy Step-by-Step Recipe Guide

This article provides step-by-step instructions on how to make exquisite chocolate-covered strawberries.

Key takeaways:

  • Select firm, ripe strawberries with a bright red color.
  • Choose quality chocolate with high cocoa butter content.
  • Thoroughly wash and dry strawberries before dipping.
  • Melt chocolate, dip strawberries, and let them harden.
  • Store in a single layer in the refrigerator for 24-48 hours.


Selecting the Right Strawberries

chocolate covered strawberries

Opt for ripe, but firm strawberries with a bright red color, ensuring they are free from blemishes or mold spots. Large strawberries often make for an impressive presentation, but any size can be used provided they have a fresh, green cap and are uniform in shape for even coating.

Washing them carefully under cold water and drying them completely with a paper towel will enhance the chocolate’s ability to adhere properly. Avoid strawberries that are overly ripe or soft, as they can become mushy and release moisture that disrupts the chocolate setting process.

Remember to handle the berries gently to keep them intact for an aesthetically pleasing and delectable treat.

Choosing Quality Chocolate

Select a chocolate type that complements the sweetness of the strawberries. Dark chocolate offers a robust flavor profile with a higher cacao percentage, typically ranging from 50-75%. This can balance the sweetness of the fruit with a delightful bitterness. Milk chocolate, with its creamy and sweet characteristics, is an indulgent choice that pairs well with the natural tartness of strawberries. For a milder taste, white chocolate, rich in cocoa butter, provides a buttery and smooth contrast.

Opt for chocolate with a high cocoa butter content, which ensures a smoother and more refined texture when melted. Cocoa butter also contributes to a glossy finish, making your dipped strawberries visually appealing with a satisfying snap when bitten into.

Pay attention to the ingredients list; premium quality chocolate contains fewer additives. Avoid chocolates with excessive amounts of sugar, artificial flavors, or preservatives.

Evaluate the temper of the chocolate. Well-tempered chocolate results in a shiny finish and crisp texture. If you choose a couverture chocolate, which is a higher quality chocolate with a higher percentage of cocoa butter, it often requires tempering before use to achieve the ideal sheen and snap.

Lastly, chocolate authenticity matters. For the best results, use real chocolate, not compound chocolate or chocolate-flavored coating. Real chocolate has a more complex flavor profile and better texture, while compound chocolate might be easier to work with but typically contains vegetable oils instead of cocoa butter.

Preparing the Strawberries

Thoroughly rinse the strawberries under cold water to remove any dirt or debris; pat them dry with paper towels. Ensure they’re completely dry before dipping, as water can cause the chocolate to seize.

Remove any damaged fruit, as imperfections can be magnified once covered in chocolate. If the strawberries have been refrigerated, let them reach room temperature to avoid condensation.

Leave the green caps on, as they will serve as a handle for dipping and provide a visual contrast to the chocolate.

Dipping Strawberries in Chocolate

Melt the chocolate using a double boiler or in the microwave, stirring frequently to ensure a smooth, even consistency. If desired, add a tablespoon of coconut oil or shortening to thin the chocolate for easier coating.

Hold the strawberries by the stem or insert toothpicks into the stem end. Dip each berry into the chocolate, swirling gently to coat completely, leaving a small section of the red fruit visible at the top.

Let any excess chocolate drip back into the bowl before placing the berries onto a sheet of parchment paper.

For a professional touch, gently shake the strawberries while dipping to create a smoother finish. Immediately add toppings like nuts or sprinkles before the chocolate sets, if desired.

Allow the chocolate to harden at room temperature, or refrigerate for about 15 minutes for a quick set, avoiding moisture build-up that can affect the chocolate’s shine.

Once set, carefully remove the chocolate covered strawberries from the parchment paper, using a thin spatula if necessary to avoid breakage. Serve within 24 hours for optimal freshness and texture.

Storing Chocolate Covered Strawberries

Once your strawberries have been dipped and the chocolate shell has set, they are best enjoyed fresh. However, should you need to store them, here are a few tips to maintain their quality:

  • Place the strawberries in a single layer on a baking sheet lined with parchment paper in the refrigerator. This prevents them from sticking together and helps maintain the chocolate’s texture.
  • Avoid moisture by keeping them in an airtight container – excess moisture can cause the chocolate to become sticky and lose its snap.
  • Consume refrigerated strawberries within 24-48 hours for optimal flavor and texture. Keep in mind chocolate can absorb odors, so keep it away from strong-smelling foods.
  • For short-term storage, avoid freezing as this can cause the chocolate to discolor and the strawberries to become mushy once thawed.

By following these simple guidelines, your chocolate-covered strawberries will remain a delightful treat for a little while after their creation.