No ImageChocolate Covered Strawberries

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  1. Michael

    Another little trick I have used to take it up a notch is to either soak the strawberries for 24 hours in advance in a champagne and then follow the recipe (ensure you have dried them prior to dipping) or if you don’t have time, use a sterile syringe and inject a little Grand Marnier (or favorite non-cream elixir) into the top of the strawberry after your chocolate has set.

    xxxxxyyyyy

  2. 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.

  3. Brenda

    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

  4. Krissy

    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

  5. Jennifer

    You want anything that has a high cocoa % for the dark chocolate.

    Lindt, etc.

    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. :)

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