Chocolate Covered Strawberries

Gather all the ingredients. Thoroughly dry all the cooking utensils. Any moisture from the double boiler, bowl, or tools will cause the chocolate to seize and become lumpy. Tip: It‘s much easier to coat large strawberries with plenty of chocolate, so I recommend using more (8 oz, 227 g) rather than less (6 oz, 170 g). With the leftover chocolate, I made frozen chocolate-covered bananas (optional); see instructions below.

To Prepare the Ingredients

Gently wash 1 lb strawberries well, especially the leaf area. Dry them completely with a paper towel. While drying, pull back the green leaves to prepare them for dipping. Transfer the dried strawberries to a baking sheet lined with parchment paper.

Prepare a double boiler to gently melt the chocolate using steam. Set a heatproof bowl (metal or glass) to rest on the opening of a saucepan filled with about 1 inch (2.5 cm) of simmering water. Make sure the bowl does not touch the water. To temper chocolate by microwave, see the Notes below. Next, divide 6–8 oz good-quality semisweet chocolate into two bowls: Two-thirds in one bowl and one-third in another. If using chocolate baking bars, chop them into smaller pieces. Tip: Please read the blog post on the best chocolate to use for this recipe. I do not recommend chocolate chips; they do not melt well since they contain less cocoa butter and include ingredients to maintain their chip shape.

To Melt and Temper the Chocolate

Add two-thirds of the chocolate to the double boiler bowl, stirring continuously with a silicone spatula. Heat the chocolate to 110°F (43°C). Use an instant-read cooking thermometer for an accurate reading. Do not overheat. Tip: Never heat semisweet or bittersweet chocolate higher than 120°F (49°C) because the flavor may suffer or it could scorch. You can substitute white or milk chocolate, but never heat them higher than 110°F (43°C).

When the chocolate reaches 110°F (43°C), remove the bowl from the double boiler. Tip: Be careful not to expose the melted chocolate to water or steam. If your chocolate seizes, check out this video.

Add the remaining one-third of the chocolate. Stir continuously to melt it and reduce the overall temperature of the melted chocolate.

Bring down the chocolate temperature to 90°F (32°C). Now, it‘s ready to use.

To Dip the Strawberries

Gently pick up each strawberry by the green leaves. Then, dip and roll the strawberry in the tempered chocolate until you‘ve coated it about three-quarters of the way to the top. Scrape off any excess with the silicone spatula.

Place it on a tray lined with parchment paper. Push the strawberry forward a little bit as soon as you set it down to keep the chocolate from pooling. This also creates a nice tip shape. The chocolate will solidify as it cools. Repeat with the remaining strawberries.

What To Do with the Leftover Chocolate (optional)

It‘s hard to coat strawberries if there‘s only a little chocolate left in the bowl. With the remaining chocolate, I made frozen chocolate-covered banana (optional). I dipped 1-inch (2.5 cm) banana slices in the chocolate and transferred them with a fork to a tray lined with parchment paper. If the dipping chocolate cools, place the bowl back over the double boiler and stir continuously. Melt it to 90°F (32°C), remove from the heat, and continue dipping the banana slices. Store in the freezer and enjoy them as a frozen treat.

To Decorate with White Chocolate (optional)

Put 4 oz good-quality white chocolate baking chips in a microwave-safe bowl. Microwave for 30 seconds. Take it out and stir. Microwave for another 30 seconds. Take it out and stir again. Continue heating at 15-second intervals, stirring between each interval. When the chocolate is mostly melted and only some solid pieces remain, stop microwaving. Stir to melt the rest with the residual heat.

Put the melted white chocolate in a small plastic bag (I use a sandwich bag) and snip one tip with a pair of scissors.

Drizzle the white chocolate in a zigzag pattern onto the chocolate-covered strawberries (and bananas, if using). The chocolate will harden as it cools.

To Serve

Serve and enjoy!

To Store

Enjoy your Chocolate-covered Strawberries within 1–2 days. Store them uncovered at room temperature for 1 day and refrigerate uncovered overnight.