What a treat! Everyone knows it’s a celebration when you are served Strawberries Dipped in Chocolate! Learning how to make them isn’t difficult but may take a bit of practice figuring out how to *dip* and not *drop* the strawberries in the melted chocolate!

Buy medium size berries. *two bites* is the prefect size. As beautiful as those giant ones are, they are too hard to eat! Wash the berries and let them dry completely before you start dipping. Not a drop of water should be left on the berries.

Eight ounces of chocolate will cover about 12-14 medium-large strawberries.

In addition to dipping the strawberries in chocolate, you can dip the edges in coconut, chopped nuts, sprinkles or nonpariels. (Those are those colored candy dots.)

Put the chocolate in a small microwave safe dish. Melt it, in the microwave, for about 1 minute and 30 seconds on medium. It won’t really change shape that much until you give it a stir. The goal is to slowly melt the chocolate, not bring it to a boil. (Don’t cover the dish!) If it still isn’t melted, continue melting in 15 second increments in the microwave. Stir the chocolate. It should be smooth and have no lumps.

Some strawberries dipped in chocolate have a very hard, shiny coat. The way you get that hard shiny coat is by tempering the chocolate. This link shows a video on tempering chocolate. The technique is just a bit too advanced for startcooking.com. (I didn’t temper either the white or the dark chocolate and they still look great.)

Once the chocolate is melted, start dipping.

Try to cover about 2/3 of the strawberry with chocolate. It looks prettier than covering the entire strawberry.

Then gently dip the strawberry into one of your additional toppings.

When you do the dipping, be sure to hold back the green top so that it does not get covered in chocolate.

If you are having difficulty holding the strawberry, skewer it, just under the green bit, with a toothpick.

You are less likely to drop the strawberry if you hold it with a toothpick

Put the dipped berries on some wax paper to set. They should be stored in the refrigerator, and eaten at room temperature, within 24 hours.

Enjoy!

You can view and print this recipe here.

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