This step-by-step guide covers everything you need to know to make easy Chocolate Covered Strawberries!
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What Type of Chocolate to Use for Chocolate Covered Strawberries
The quality of chocolate is the largest factor in this recipe. A higher quality chocolate will taste better, create more visually appealing results, and be easier to work with.
An inexpensive bag of chocolate chips will not melt or taste as good. I recommend a high-quality baker’s chocolate. I like the results I get from Ghirardelli Dark Chocolate Melting Wafers. They always taste amazing and have a beautiful coat of chocolate on them.
You can use wafers, chips, or a bar of chocolate. I prefer dark chocolate, but you can use bittersweet, semi-sweet, milk chocolate, or white chocolate for Chocolate Covered Strawberries.
What you need to make chocolate-covered strawberries:
Strawberries that are ripe with the green attached.
Chocolate, dark chocolate, white chocolate, and milk chocolate are used for melting.
Double boiler: A double boiler is the best method for melting chocolate.
Baking sheet: Use a baking sheet lined with parchment paper for your chocolates-dipped strawberries.
Parchment paper: Cut parchment paper the size of the baking sheet.
How to Melt Chocolate for Dipping Strawberries
You can melt chocolate in a double boiler or the microwave. I prefer the double boiler method. If you do not own a double boiler, it is super easy to make your own.
Place a heat-proof bowl over a saucepan with one inch of simmering water. Note: be sure the water does not touch the bottom of the bowl.
Remove a good handful of chocolate wafers and set aside for later.
Start to melt the wafers in the double boiler over a simmer while stirring constantly. You will want to turn off the heat when almost all the wafers have melted. Next, remove your double boiler to a heat-proof surface. Continue stirring the chocolate while you add the reserved wafers.
How to Make Chocolate Covered Strawberries
Remove your strawberries from the refrigerator for 30 minutes before dipping them in chocolate. While waiting for them to get to room temperature, you can prepare them by rinsing them in a colander with cold water. Allow them to drain on paper towels, then pat them dry with paper towels.
Dip strawberries in chocolate by holding the green. Another option is using a toothpick in the green’s center as a handle to dip strawberries.
To cover the strawberries with chocolate, dip or swirl them in the top of your double boiler. I poured the melted chocolate into a bouillon bowl to make dipping easier. You can use a glass or bowl to make it easier to dunk the strawberries.
Place the chocolate-covered strawberries on a parchment paper-lined baking sheet. Allow them to set at room temperature.
Top your chocolate-covered strawberries with chopped nuts, coconut flakes, sprinkles, etc., over wet chocolate. Or you can melt candy melts or more chocolate in a candy piping bag. Cut a small amount of the pointed end to create a hole to pipe chocolate.
Chocolate Covered Strawberries
- 10 oz Gheradeli Melting Wafers – dark, milk, and/or white chocolate
- 2 pounds Fresh strawberries with stems
Can I Refrigerate Chocolate-Covered Strawberries?
The easy answer is yes. However, I recommend making them the day you plan to serve them. Leave them in a cool place (away from the oven) until they are served.
Leftovers can be refrigerated for up to three days.
See you soon,
Ps. This post was shared on Between Naps on The Porch.