How to Make Chocolate Dipped Tuxedo Strawberries

Chocolate covered strawberries, dipped first in white chocolate, then in dark chocolate. Tuxedo strawberries, a perfect treat for Valentine's Day.

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Photography Credit: Elise Bauer

A Valentine’s treat from Garrett McCord. Enjoy! ~Elise

A classic little treat perfect for a date or as a gift, chocolate covered strawberries are a defined part of romance in America. Dressed up to the nines in white and dark chocolate tuxedos, they have some cuteness added to them here. It’s a treat that’s perfect for that special someone.

How to Make Chocolate Dipped Tuxedo Strawberries Recipe

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  • Yield: Makes 24 to 30 strawberries

Ingredients

  • 24-30 strawberries, fresh
  • 6 ounces of white chocolate
  • 8 ounces of dark chocolate

Method

1 Wash and dry the strawberries, making sure the berries are fully dry as water will cause chocolate to seize up.

2 Melt the white chocolate in a double boiler or microwave. Follow the melting directions on the package.

3 Dip the strawberry in the white chocolate, holding onto the stem or the "shoulders" of the strawberry. Give it a quick little twist and shake with your fingers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres.

Place on a piece of wax paper to let dry.

4 Melt the dark chocolate according to the instructions on the package. Dip the strawberry in at a 45 degree angle from both sides to make the "jacket". Let the excess drip off. Place on wax paper to dry.

5 Place some melted dark chocolate into a piping bag with a very small tip, or in a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.

6 Allow to dry and cool. (If drying seems to go too slowly, place them in the freezer for about 3-5 minutes.)

Best eaten the day they are made.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Note: We mixed some fresh pecans and walnuts into the leftover chocolate and let them dry for a nice little snack on the go.

Chocolate Dipped Strawberries

Showing 4 of 31 Comments

  • Vag

    For those who don’t have a steady hand you can draw the buttons and bow tie using a chopstick or toothpick. I also keep some small cavity molds handy to use up the leftover chocolate.
    To melt the chocolate I take a 2 qt sauce pan, fill it 2/3 full with water, put a 1 cup Pyrex measuring cup into the water with the handle on the outside. Bring the water to a boil, turn the flame down to a simmer, then place the chocolate in the cup. The chocolate will melt in a couple of minutes. Just make sure the water does not get into the chocolate.

  • Leslie

    Garrett, your tuxedo strawberries look amazing! I’m going to give them a try since you’ve made simple instructions. However, I have to transport them a few hours away from home to a bridal shower I’m hosting, do you have any ideas of how they might travel best and can I make them the day before?

    Put them in an ice chest to transport them is my best guest. I would suggest a trial run and see how long they keep for you. Generally I make these only a few hours before they’re going to be eaten. ~Garrett

  • Skip Manley

    A few quick answers: Transporting them, if you have a lot of them to move around: use pizza boxes and a cooler. The pizza boxes stack well and take up a lot space this way. Some wax paper between the berries will keep them from bumping into each other. Gel packs rather than regular ice work best for trasportation (less to go wrong when things melt).

    White chocolate problems: white chocolate is the most sensitive to being over temperaure and flows best with a higher cocoa butter content. You can add cocoa butter to any chocolate to make it thinner. A ‘dipping’ or enrobing chocolate will have a higher cocoa butter content than a baking chocolate.

    Tempering: without tempering your chocolate may not set up correctly (needing refrigeration) and may not have the ‘snap’ that chocolate normally does when you bite into it. It also may develop “bloom” which is when the cocoa butter or sugars seperate and create a film on the chocolate, it’s still safe to eat and will taste the same, it just does not look as good.

    Rushing the melting process can ruin the chocolate if it goes over 115 degrees, for most use there is no reason to take chocolate above 110 degrees. Above 115 the chocolate will scorch and may seize and get clumpy.

    You should avoid using the freezer, the leaves will freeze first and turn limp then brittle. The refrigerator is your best bet if your chocolate does not set up correctly and if the berries are going to be eaten the next day they should always be refrigerated.

    When melting chocolate at home we always use the defrost setting on the microwave and stir every 30 seconds.

    Strawberries: many grocery stores put the strawberries out in an unrefrigerated part of the store: avoid these strawberries and pick some up from the refrigerated section. Strawberries loose one days shelf life for every hour they are not kept between 34-40 degrees so when you pick up stawberries that have been sitting out for 8 hours they will go bad quickly when you get them home.

  • Abby Morgan

    What if you’re not a good at drawing? Will it still turn out fine if you use the ziplock bag?

    A ziplock with the very tip of the corner cut off is fine (it’s what I used). If you are worried about messing up, practice making bowties and buttons on a plate or piece of paper first. ~Garrett

  • Rhonda

    My daughter is getting married soon and her fiance is a police officer. They had the “creative” idea of doing the same idea but with police uniforms. Anyone got any ideas on this one?

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Chocolate Dipped StrawberriesHow to Make Chocolate Dipped Tuxedo Strawberries