Introduction

Chocolate covered strawberries are a classic treat that combines juicy, fresh fruit with rich, smooth chocolate. Perfect for special occasions or a simple indulgence, these elegant bites are surprisingly easy to make at home.

A close-up view of large strawberries dipped in smooth chocolate and white chocolate, each strawberry with its green leafy top showing. There are three main styles: one is fully covered in dark chocolate with thin white chocolate stripes layered evenly across, another strawberry is coated in white chocolate with small red and white round sprinkles densely covering the surface, and a third is covered in dark chocolate with red and white small round sprinkles. They are all placed directly on a white marbled surface, arranged loosely with some in focus and others blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 medium strawberries (16 ounces)
30 ounces chocolate (white, milk, semi-sweet, or dark)
32 ounces cool water
8 ounces white vinegar

Instructions

Step 1: Prepare a cleaning solution by combining cool water and white vinegar in a large bowl. Soak the strawberries in this mixture for 10 minutes to clean them thoroughly. Discard any berries with blemishes or bruises.
Step 2: Rinse the strawberries under fresh water and dry them completely using paper towels. Place them on a cooling rack lined with paper towels to ensure they are fully dry before dipping.
Step 3: If not dipping immediately, lightly cover the strawberries with plastic wrap and refrigerate. Bring them back to room temperature before dipping to help the chocolate adhere properly.
Step 4: Chop the chocolate into small pieces and place in a microwave-safe bowl. Heat on full power for 60 seconds, then stir to distribute heat evenly. Continue heating in 10-15 second increments until about 90% melted, noting the maximum temperature for your chocolate type (86ºF for white, 88ºF for milk, 90ºF for semi-sweet/dark).
Step 5: Stir the chocolate until fully melted. If there are still unmelted pieces, heat in 5-second increments or temper the chocolate using a seeding method if overheated.
Step 6: Hold each strawberry by the green leaves or use toothpicks on either side of the stem for stability. Dip into the melted chocolate, coating evenly.
Step 7: Place dipped strawberries onto a parchment or wax paper-lined baking sheet. After 5 seconds, lift and move each berry slightly to avoid a large chocolate pool forming at the base.
Step 8: Optional: Before the chocolate sets, add toppings like chopped nuts or sprinkles. For a drizzle effect, wait until all berries are set, then drizzle additional melted chocolate over them using a piping or ziplock bag.

Tips & Variations

Ensure strawberries are completely dry before dipping to help chocolate stick better and prevent seizing.
Use a toothpick or fork to dip berries if you prefer not to handle them by the leaves.
Try mixing types of chocolate for a marbled or layered look.
Add a pinch of sea salt to the chocolate for a sweet-salty contrast.
Substitute white vinegar with lemon juice for a gentler cleaning soak.

Storage

Store chocolate covered strawberries in the refrigerator, lightly covered with plastic wrap, for up to 48 hours. They are freshest when eaten the same day. If consuming immediately, refrigeration is not necessary.

How to Serve

A white square plate holds three neat rows of strawberries coated in different layers: the back row has strawberries fully covered with small white and pink round sprinkles, showing only the green leaves at the top; the middle row features strawberries coated in smooth white chocolate with thin pink chocolate drizzle lines across them; the front row has strawberries covered in dark chocolate with a similar dark chocolate drizzle pattern. The plate sits on a white marbled surface, surrounded by soft pink and cream rose petals and some pink and cream roses in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for chocolate covered strawberries?

It’s best to use fresh strawberries as frozen ones can become watery and cause the chocolate to not adhere properly.

How do I prevent the chocolate from melting once dipped?

Allow the chocolate to set at room temperature or refrigerate the strawberries briefly after dipping. Avoid handling them too much, and keep them cool until serving.