Here is one tutorial that might seem completely unnecessary.  Chocolate dipped strawberries: I mean, who needs to know how to dip a strawberry in chocolate, right?  You dip– the strawberry– in chocolate.  Pretty straightforward, am I right?

Why you need this tutorial

I decided to post this tutorial because I have found that this method is the best way to make chocolate strawberries that last a little longer. I have seen chocolate dipped strawberries with rough looking chocolate (rather than that velvety smooth robe), weeping juices, wet condensation, and who knows what else. This tutorial is a simple way to sidestep some of those issues and understand why they occur.

Should strawberries be cold before dipping in chocolate?

You can dip them right out of the fridge if you want, but here’s the catch: The temperature contrast between warm chocolate and cold strawberries can cause the chocolate to crack as it sets. So, ideally, you want room-temperature strawberries to yield the most “Flawless” result.

Do you need to soak strawberries before dipping them in chocolate?

I never do. I wash them thoroughly, and then dry them with paper towel before I dip them in chocolate.

How to prevent chocolate covered strawberries from developing condensation

Condensation on chocolate occurs with temperature contrasts. If you keep your strawberries in the fridge before you serve them, they are more likely to develop condensation when you take them out, especially if you are serving them on a humid summer day. I always recommend making chocolate covered strawberries on the day you want to serve them, and then keeping them in a cool, dry place until you are ready to serve them.

How to prevent chocolate strawberries from weeping or melting

Again, this occurs in part because of temperature extremes.

1. To prevent melting: Do not allow the berries to sit out in a warm place.
2. To prevent weeping: After washing the strawberries, dry the berries thoroughly before you dip them in chocolate, and store them in cool and dry (not cold) location. Chocolate dipped strawberries will nearly always start to weep eventually (by the next day, most likely) as the moisture in the fruit begins to interact with the chocolate, but if your berries are wet/damp when you dip them, you’re pretty much guaranteed to speed up that interaction and have this problem occur quickly. 

What is the best chocolate for dipping strawberries?

Obviously the best chocolates are high quality, cocoa butter rich varieties… But I’ll just be honest and tell you that dipping chocolate is my favourite way to go. The reason for this is that it doesn’t take any know-how when it comes to tempering, and you end up with a quick, glossy finish that tastes and looks delicious. Apparently you can also get Ghirardelli Chocolate Melts, which I’m sure are great.

You will need:

• Fresh strawberries
• Colander/strainer
• Dipping chocolate/melting wafers or other chocolate thinned with paraffin wax or Wilton EZ Thin
• A glass bowl or double boiler
• White chocolate melting wafers, for drizzle (optional)
• Heat safe squeeze bottle or piping bag, for drizzle (optional)
• Scissors
• Paper towel
• Wax paper or parchment paper

Note:  You will need about 1 cup of melting chocolate for 1 quart of strawberries.

How to dip strawberries in chocolate

In summary, here are the steps to making this magic happen!

1. Wash the strawberries
2. Dry the strawberries thoroughly
3. Melt the chocolate
4. Dip the strawberries
5. Drizzle the strawberries with white chocolate (optional)
6. Allow the chocolate to set
7. Store in a cool, dry place

Want to read the breakdown of each step?

1:  Wash the strawberries

Wash the strawberries in a colander under running cold water.

2: Dry the strawberries

Dry the berries with a paper towel well. You do not want any water left on those berries! I like to pat them dry between paper towels, and then let them sit for a few minutes on paper towel as well.  You want the strawberries to be as dry as they can possible be.

3:  Melt the chocolate

1. In a double boiler: Put a little bit of water (1-2″) into the bottom of the double boiler and bring it to a boil. Reduce to a simmer, and place the top part of the double boiler (with the chocolate inside), over top of the simmering water. Stir frequently until the chocolate is completely melted. Remove from the heat.
2. In a glass bowl over a pot of simmering water: Place the chocolate into a heat-safe glass bowl, and set the bowl over top of a pot with a bit of simmering water in the bottom (about 1″), making sure that the bottom of the bowl never touches the water. Stir frequently until the chocolate is completely melted; remove from the heat.

In the microwave: In a glass heat-proof bowl, melt the chocolate for 30 seconds. Stir, and repeat this process (30 second bursts, stirring between each) until the chocolate is completely melted.

Note: Just make sure (especially if you’re using the microwave) to keep the temperature from becoming hot at any point; the bowl you melt your chocolate in should never feel hot, just warm.  If it starts to heat up a little too much, add a handful of cold melting wafers, stir those in, and let the chocolate sit until the bowl feels just warm again.  Continue heating until the chocolate is completely melted.

4: Dip the strawberries

Set a sheet of wax or parchment paper onto a baking sheet. Hold the strawberries by the stem and dip into the chocolate as deeply as you want. Again, make sure the berries are dry before you dip them in the chocolate! Place in rows on wax or parchment paper, and allow the chocolate to set.

6: Drizzle the strawberries with white chocolate (optional)

Using the directions under Step 3, “Melt the chocolate,” melt the white chocolate. Pour the chocolate into a heat safe squeeze bottle or piping bag. If using a bag, snip off the tip, and drizzle the chocolate dipped ends of the berries with white chocolate. You can also use a ziploc bag for this step if you like.

Tip: You can also drizzle the strawberries with dark or milk chocolate, for a little variation on the way they look.

7:  Allow the chocolate to set.

Set the strawberries aside and allow the chocolate to set completely. Store in a cool, dry place until ready to serve. Chocolate dipped strawberries are best served the day they are made.

Ways to use chocolate dipped strawberries

• Dessert table additions
• Cake decorations
• Hostess gifts
• Party favours

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