Chocolate Dipped Strawberries

A simple yet dramatic dessert. Since there's so few ingredients, it really makes a difference to use the best couverture chocolate.

Ingredients: 

• 20 strawberries (about 1 lb.) with stems, washed and completely dry
• 6 ounces (3/4 cup) semisweet coverture chocolate, chopped (you can also chop up 3 of our 56g solid semisweet chocolate bars)
• Optional: 3 ounces (1/3 cup) white couverture chocolate, chopped, for decoration (you can also chop up 1 or 2 of our 56g solid white chocolate bars)

Directions:

1. Choose strawberries that are deep red, preferably with very little white showing near the stem and leaves. The leaves should also look fresh and bright green; not wilted or bruised.
2. Wash the strawberries; dry them gently and completely with paper towels.
3. Line a sheet pan with parchment or waxed paper; set aside or cool in the refrigerator.
4. Put the semisweet chocolate, and white chocolate if using, in two separate heatproof bowls. The chocolate must be tempered so that it will dry to a hard shiny coating on the strawberries. (For more information on tempering, visit our blog on How to Temper Chocolate.)
5. Temper the chocolate in the microwave. In 30 second intervals, microwave the chocolate (use separate bowls if you are using the white chocolate as well as the dark). Stir well between each interval, being careful not to over melt or burn the chocolate, until most of the chocolate — but not all — is melted. There should be just a few unmelted pieces remaining in the bow. Using the heat already present in the melted chocolate, continue to stir until the remaining pieces melt as well.
6. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
7. If you are using the white chocolate for decoration, dip a fork in the white chocolate and drizzle the melted white chocolate over the dipped strawberries.
8. Let dipped strawberries rest at room temperature until chocolate has set, about 30 minutes. Speed up the process by cooling in the fridge for 15 minutes.
9. Store finished dipped strawberries in an air-tight container lined with parchment, in a cool place. Do not store in the refrigerator because moisture will quicly condense on the strawberries and make them mushy.
10. For best texture and flavour, enjoy within a day of dipping.

Download this recipe as a pdf 
simply print the pdf from your desktop or mobile device

Back to all recipes