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.
I have been using Nestle Toll House milk chocolate chips to make chocolate covered strawberries because I love the taste of that chocolate. Problem is the chocolate melts so quickly. I’m not familiar with “tempering.” Is that something I can do with the brand of chocolate I’m using? Thanks for your help.
Tempering requires special equipment and generally some advanced pastry knowledge. This recipe doesn’t temper the chocolate. This means that the chocolate may begin to look funny after a few days. ~Garrett
Just stumbled upon this site while researching these yummy confections. I am making a groom’s cake in 3 days, and the groom has requested strawberry cake with cream cheese icing. He also wants choc. covered strawberries on the cake. My question is, if they only keep for a short time, when can they be added to the cake? The cake will be picked up from my house, so I am not sure if I should place the strawberries ahead of time or send them with the groom’s sister to be placed on there by her (no cake decorating experience). They will most likely be used on the corners of the layers, as embellishment. Any suggestions would be most welcome-love your site!
I would add them all to the cake at the last minute. My two cents. Fruit and untempered chocolate have a set amount of time to look pretty so the less time they sit around, the better. ~Garrett
You want anything that has a high cocoa % for the dark chocolate.
As far as white chocolate… the higher the quality, the better the results. I can promise you that much.
If you can find “couverture” chocolate… get that. It works the best over a plain bar of chocolate. Your next best bet is Bittersweet chocolate if you can’t find a good dark chocolate with a decent amount of cocoa butter in it for your coating needs, as bittersweet doesn’t have as much cocoa butter as couverture does by definition.
White chocolate technically doesn’t count for chocolate as it doesn’t have any cocoa liquer in it. Or, just for simplicity’s sake, any cocoa in it. It is just cocoa butter, milk, sugar and maybe some other ingredients.
Milk chocolate is cocoa butter (plausibly), milk, sugar, cocoa, and maybe some other ingredients.
Dark chocolate is very heavy regulated stuff. It contains mainly cocoa. Very little sugar, and of course, that cocoa butter we know and love.
Good luck with your tuxedo strawberries! I haven’t made these since hot & cold plated desserts class in culinary school, I look forward to doing them all over again for the hubby. :)
I just wanna ask what is the name of chocolate did you use so I can go to Walmart and buy them. Thank you.
I think Ghirardelli. ~Garrett
Awesome! My daughter loves it so much! Thanks!
Joanna, white chocolate doesnt have the same texture because it is not chocolate. It doesnt contain cocoa.
That looks divine! I’ve made tuxedo chocolate covered strawberries myself. It’s always a big hit! I’m still trying to find the whitest white chocolate that shows great contrast to the dark chocolate. I’ve used Lindt brand and it was mighty tasty but the white chocolate looked too yellow for me. What’s a yummy flavored chocolate brand but still has a great color?
Ghiradelli is great. ~Garrett
@Rhonda: you can try making less-slanted ‘jacket’s with the dark chocolate, put a blot of white chocolate on one of the jacket sides, and encircle it with tiny silver dragées to make them look like police badges :)
These are very cute. I remember learning how to make tuxedo strawberries in my high school culinary arts class and have since made them many times for special events.
Your pictures are really great for anyone who is just learning how to make these lovely little treats. However, the only thing you may want to add is that the strawberries look best if the excess chocolate is scraped off the bottom before they are allowed to cool. That way, there isn’t a chocolatey-looking puddle around the bottom edge of the strawberry, and the chocolate won’t crack and fall off as easily once a person bites into it.
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?
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
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.
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
Wow – I made these for my bible study – and the guys in the group still bug me to make more – and it’s been over a month! Thank you, Garrett! So much fun to make and such sweet rewards! ;)
Chocolate-dipped strawberries are made just a bit more decadent when stuffed with cheesecake. I got the idea from something I saw on the Food Network, and really all it entails is cutting a small portion off the tip of the strawberries, and stuffing the cavity with spoonfuls of mashed up cheesecake. Dip in chocolate, freeze until set, and enjoy!
P.S. White chocolate is really frustrating to melt, so I recommend either adding butter into the melting chocolate, or just sticking to the milk or dark chocolate varieties.
Where can I get the white and dark chocolate? Can I just buy those chocolate bar n melt it?
Any grcoery store should have what you need. Buy quality baking and cooking chocolate. Not a 60 cent candy bar. ~Garrett
Wow, great recipe (simple, but with impressive results!). I am a total amateur, and my best ones turned out like the photo. My bf loved them. Microwaving the chocolate (only 10 s at a time) is the way to go. I used a chopstick for the decorating. Getting the perfect V is just practice and eye, but it’s hard with different sizes of strawberries. These are best eaten as soon as possible, or at least at room temperature, the chocolate is tastier and satisfyingly messy. Thanks for making Valentine’s Day so special (and easy)!
They are wonderful looking and delicious. Does anyone have a trick as how to get the “perfect” V on the tuxedo ones? Thank you.
Love the chocolate dipped strawberries and your tuxedo ones are the cutest! Have a question though – what is wrong when they “weep”? Appreciate any help with this.
When they weep it’s just condensation escaping; usually occurs if the berries were cold or you chilled the finished berries in the fridge or freezer. There is nothing wrong with them, it’s just the physical science behind it. Even tempered chocolate has a tendency to weep moisture. ~Garrett
I have seen several recipes today in my search for how to make “Tuxedo Strawberries.” By far yours was the most detailed and easy to follow. Can’t wait to try them.
From what I’ve been reading, it seems you should make them the same day you want to serve them. I will be making for a large crowd, so I might take some pliable freezer packs and place under the cookie sheets to help set the chocolate faster.
I will also be trying a couple of variations I haven’t seen done yet — chocolate cookie crumbs and finely chopped pecan pieces on both the white and chocolate. (Separately, though! Choc. crumbs on some and pecan pieces on some. I think the cookie crumb will look spectacular on the white chocolate.)
Does anyone know how long can you store these strawberries? Do they need to be refrigerated if you do? Can you freeze these at all?
These are so adorable that I was motivated enough to make a batch myself. Freezing the tray definitely helped the chocolate set sooner, but I also had to refrigerate the berries before dipping in the milk chocolate. I think the kitchen was just too warm (I was baking, too) and the milk chocolate slid a bit on the white. It looks like some of the gentlemen had a few too many glasses of champagne and are losing their jackets.
My smallest piping tip was too big, so I actually used a toothpick and it worked well. Almost as cute as yours.
Wow! That’s intense. Here in the Sonoma Valley our spring strawberries won’t be ready until May. The ‘Royal Sovereign’ is one of the sweetest and most flavorful strawberries. It would be a perfect match for both the white and dark chocolate in this recipe. Thanks!
Does anyone add anything like a bit of butter or milk to the white chocolate?
Thanks!! Love the strawberry treat!!
To Jonathan above: I’ve found that when white chocolate firms up and becomes hard to work with, it’s because it’s gotten too hot, and if I let it cool down a bit it becomes nice and smooth again.
Garrett, these are amazing! There are no strawberries in these parts for me to try them with, otherwise I’d be all over them!
Have any good ideas for a graduation party using the choc. covered strawberry?? I love the tuxedo too! Any ideas would be great!
Maybe color white chocolate to the school’s colors? ~Garrett
These look great! But, how long do you guys think it takes for the white chocolate to harden?
Just a few minutes. ~Garrett
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!
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.
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.)
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