Kathy Maister's Start Cooking

Strawberries Dipped in Chocolate

print recipe card posted in Sweets by Kathy Maister
Difficulty:

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!

Gently rinse the berries in cool water…

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…and then spread them out on a clean dish towel to dry.

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Let them dry completely before you start dipping. Not a drop of water should be left on the berries.

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

Eight ounces of chocolate will cover about 12-14 medium-large strawberries. You can use any type of chocolate you prefer – dark, milk, semi-sweet or white chocolate.

(Note: A block of white chocolate is a lot tastier than “white chocolate chips, which are only “chocolate flavored” and not the real thing!)

If you are using a chocolate bar or a block of chocolate, chop it into small pieces…

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…and then put the chocolate in a small microwave safe dish. Melt it, in the microwave, for about 1 minute and 30 seconds on medium. (Don’t cover the dish!)

When melting chocolate chips, they will not really change shape that much until you give it a stir.

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The goal is to slowly melt the chocolate, not bring it to a boil. 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 did not 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. (There are all sorts of chocolate dipping tools for sale as well.)

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!

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20 Comments

Shaula Evans said:

Kathy, this looks like so much fun! It reminds me of decorating sugar cookies at Christmas as a kid.

I doubt I’d bother to go through the fuss of tempering the chocolate first, either.

If someone made chocolate-covered strawberries for me, I have to admit I’d be pretty darn impressed!

Diana Thomas said:

When buying chocolat for melting and dipping the strawberries in what kind of chocolate do I buy? semi-sewwt; or hershey bar chocolate

Kathy Maister said:

Any chocolate will do, just pick your favorite!

Marlena said:

I made these last night for my husband for Valentines Day, and they turned out GREAT! Thanks for the recipe and directions!!

Kathy Maister said:

Thanks Marlena! I did too and they were a huge hit!

sharon said:

I don’t know if i missed something but what was the white base for the dip?

sheveta said:

cooking chocolate (in block) can be used for this recipe.

startcooking.com said:

Sharon, Sheveta is right – you can use white or dark chocolate. The block of white chocolate tastes much better than using white “chocolate” chips which are not actually chocolate!

Julie said:

These look delicious! I’m getting married soon and would like to give something like these as wedding favors, but your instructions mentioned that they should be eaten in 24 hours, can you suggest something just as good but would last a bit longer? Thanks!

startcooking said:

Hi Julie,
Chocolate dipped strawberries are not really the best wedding favor if you are planning to make them yourself as they will not keep more than a day.
Any dried fruit dipped, particularly apricots, in chocolate would last longer than fresh strawberries. I just tried salted pecans dipped in white chocolate and they were fabulous. Chocolate bark, wrapped in cellophane bags and tied with ribbon might be another option.
Happy Wedding!
Kathy

nery munoz said:

When I dip strawberries in chocolate may I leave them out after being diped for 24hr. Or miss I put them in ref. Asap.

startcooking said:

Hi Nery,
YES they do need to be stored in the refrigerator.
K.

ivy said:

I would i like to know if the chocolate on the strawberry would be destroyed if I placed the dipped strawberry onto the wax paper?

Kathy said:

Not at all! Once the chocolate coating has hardened, the berries will peel off the paper.

Anonymous said:

well i had to make them and bring them to my school because thats what i decided to make but i did not know that we had to melt the chcolate but know i now thanks for these web cooking site

thankyou alot i will enjoy it

have a nice day!

kendal said:

that looks sssssssssssssssssssssooooooooooooooo gggggggggggggooooooooooooodddddddddd

geri said:

Can you freeze the dipped strawberries?

startcooking said:

No, unfortunately these dipped strawberries can not be frozen.

Missy said:

mostly a question. when i’ve dipped strawberries before. after an hour or so of being at room temp the berries start to ooze some of its juice. what causes this and how can i prevent it. also, why does the fruit begin to look bad after dipping? is it the heat from melting the chocolate?

Thanks

startcooking said:

Missy, it is REALLY important that your strawberries be totally dry before dipping. Even the slightest bit of water left on the berries after washing can cause all sorts of problems.