Chocolate Covered Strawberries

How to make chocolate covered strawberries, from plain chocolate dipped strawberries to two-toned drizzled strawberries.

Author Amber Brady

Prep Time 10

Cook Time 5

Chill Time 15

Total Time 30

Yields -40 strawberries

Ingredients

12 oz (340 g) Guittard Baking Chips, (semi-sweet or milk chocolate)
6 oz (170 g) Guittard White Baking Chips, (½ package)
2 lbs (908 g) fresh strawberries, room temperature

Instructions

Wash and dry the strawberries thoroughly. Rinse the strawberries, drain the water, and dry them very well, including the stems. I prefer to use a salad spinner and then a kitchen towel to dry the strawberries individually.
Prepare a pan for the dipped strawberries. Line a cookie sheet with parchment paper or a silicone baking mat to place the dipped strawberries on. Wax paper would also work.
Melt the two chocolates in separate double boilers. Fill a saucepan 1/4 full with water and bring the water to a light simmer. Place a heatproof glass or metal bowl into the pot and add the chocolate to the bowl. Stir constantly, until melted and smooth. Remove from heat onto a towel or hot pad and use immediately. NOTE: Make sure the bowl fits tightly, so steam doesn’t escape, and do NOT let the water touch the bottom of the bowl.
Dip the strawberries in the melted chocolate. Firmly hold a strawberry by the stem, then dip and twist the strawberry rotating the berry to cover all sides. Let excess chocolate fall back into the bowl, or gently scrape the bottom of the strawberry with the side of the bowl of chocolate. Place the dipped strawberry on the prepared baking sheet. Repeat process. Chill the strawberries in the refrigerator until the chocolate sets; about 15 minutes.
To drizzle: For a two-toned look you can drizzle the chocolate covered strawberries while wet or after the initial layer has set. Each look will be slightly different. Drizzle the chocolate by squeezing it from a zip-top bag with the corner cut off, or simply drizzle the chocolate with a fork or spoon. Chill in the refrigerator until drizzle is set.

Notes

To melt chocolate in the microwave:

Place chocolate in a heatproof glass bowl or container and heat in the microwave at half power (50%) for 30-second intervals.
Remove and stir each time before returning to the microwave and repeating. Each microwave is unique and affects the chocolate differently so monitor the chocolate closely.
When only small lumps remain, remove and continue to stir until completely melted.

To thin the chocolate: If thinner chocolate is desired, add 1 teaspoon of coconut oil or shortening to the chocolate and stir until melted.

Toppings: Nuts, toasted coconut, sprinkles, crushed Oreos, etc. can be added to the chocolate covered strawberries immediately after being dipped. Have toppings ready in separate bowls.

Chocolate covered strawberries are best eaten the day they are made, and will keep at room temperature for as long as 10 hours, without a problem. Just leave them on the parchment-lined baking sheet, uncovered, in a cool, dry place, away from sunlight or heat.
Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to two days, leaving them on the same baking sheet you placed them on after dipping. Never freeze chocolate covered strawberries. The berries will release too much moisture as they thaw and ruin the chocolate.

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