How to Make Chocolate Dipped Tuxedo Strawberries

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

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

  • Yield: Makes 24 to 30 strawberries


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


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.

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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 / Reviews

  • 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.

  • jonathan

    That picture stands as testament to a steady hand and lots of patience. Far more than I would have. I suppose I could master it, but I’d probably go for the dip/drizzle method.

    Props to Garrett.

    One thing I’ve often found is that white chocolate never seems to attain that smoothness that a traditional chocolate has when melted. It firms quickly and is more difficult to work with. And I’ve used some premium brands as well. Beyond adding shortening or oil, any other suggestions?

    (Also – a good tip for speeding the drying/setting process is to put your cookie sheet/wax paper in the freezer prior to preparing dipped chocolates.)

  • Garrett

    Jonathan – White chocolate can be a pain, but here we had no problem. We Used a microwave at 1/2 power, and just kept putting the chocolate in for about 10-30 second intervals, and stirring often (package instructions). We were able to get all berries dipped without a problem.

    If you do not have the patience for all this, a simple drizzle or dip method for the strawberries is great too.

    Love the idea of freezing the tray, that would have been a nice way to speed things along.

  • Alison

    These look amazing–so stylish! I have tried several of Garrett’s recipes, and they have all been a big hit with friends and family, especially the brandied cranberry, white chocolate chip cookies.

    I find that a Wilton squeeze bottle, normally used for candy making, is often easier to control than a plastic bag for decorating with chocolate. Of course, this may just be due to my slight lack of coordination!

  • Melanie

    These look great! But, how long do you guys think it takes for the white chocolate to harden?

    Just a few minutes. ~Garrett

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Chocolate Dipped StrawberriesHow to Make Chocolate Dipped Tuxedo Strawberries