How to Make Chocolate Covered Strawberries

Chocolate-covered strawberries are a traditional gift for Valentine's Day. Some other chocolate-covered fruits that can be made in the same way include blueberries, raspberries, pomegranate, oranges, dried apricots, and other candied fruits and citrus peels. Dark chocolate, milk chocolate, and white chocolate can be used. Nuts, coconut, chocolate chips, sprinkles, and other toppings can be added if desired.

They are perfect for giving as a gift and are very easy to make at home. The trick to making chocolate-covered strawberries is that the strawberries must be very dry. If you have any water left from rinsing or any sticky bruised areas, the coating won’t stick to the strawberry as well. Drops of water can also make your chocolate seize up and become grainy as you dip. After rinsing the strawberries pat them dry and then lay them out on a clean dish towel until they are completely dry. You will get the best results with good quality chocolate and ripe strawberries. During the Christmas season, chocolate-covered fruits are sold in European markets. Strawberries are also served with Chocolate fountains for dipping, often on wooden skewers.

This video shows the entire process that is outlined below.

- 1 Pound (454g) of Fresh Strawberries

- 2 cups Dark/Milk Chocolate Chips or Chopped Chocolate

- 1/2 Cup White Chocolate (Optional for Drizzling)

- Saucepan and Heatproof Bowl or Double-boiler

- Heatproof Spatula

- Parchment/Wax paper

- Small Plastic Bag

1. Rinse the strawberries under cool running water and gently pat dry. The strawberries need to be completely dry before dipping, let them air-dry if necessary.

2. Fill the bottom of a saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer all the chocolate into the top of the heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally, until no more lumps remain. Remove the bowl with the chocolate from heat.

3. Set the bowl of melted chocolate in front of you on a towel. Set the dried strawberries out as well as some parchment paper or plastic wrap.

4. Working with one strawberry at a time, grasp the strawberry by the top leaves and dip it into the chocolate. Turn or swirl the strawberry as needed to completely coat it in chocolate. Lift the strawberry out and shake gently to remove excess chocolate.

5. Carefully lay the dipped strawberry on its side on the baking sheet. Repeat with dipping the remaining strawberries.

6. Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put them in the fridge to speed this along.

7. When the strawberries are ready, melt the white chocolate just as you did the dark chocolate. Transfer the melted white chocolate to a small zip-lock bag.

8. Push the melted white chocolate to one corner of the bag, and then snip a small corner off the bag. Squeezing the bag gently, quickly drizzle the white chocolate over the strawberries. Use big sweeps, moving back and forth over the whole baking sheet.

9. Let the white chocolate drizzle set or place them in the fridge again for a few minutes, then serve. Dipped strawberries can be kept for a few hours at room temperature. They can also be refrigerated for a few days, though they don't look as pretty.