These beautiful chocolate covered strawberries are great for Valentine's Day, birthdays, Mother's Day, Baby Shower, Graduation Party, Bridal Showers, Bachelorette Party, Easter, New Years or anytime you're craving a chocolate treat. These chocolate covered strawberries are fun to decorate and easy to make. You can't go wrong with our chocolate covered strawberries recipe. Also try our Stemmed Chocolate Covered Cherries Recipe or Chocolate Covered Cherries using a mold.
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Chocolate Covered Strawberry Ingredients
- Strawberries – medium size to large. Ripe strawberries but not mushy. Room temperature strawberries are ready for dipping.
- Chocolate – Your preference of chocolate. We like: Callebaut dark chocolate, Ghardelli white chocolate chips, Callebaut White Chocolate
- Coconut Oil – We use coconut oil, shortening works well, too.
- Candy melts - your color choice. We used pink and red with pink luster powder. (no tempering required)
- Optional - Oil based food coloring for white chocolate (if using)
- Optional: Edible Luster Spray or Powder, Mini chocolate chips, Mini candies, Coconut flakes, Sprinkles
See recipe card for quantities.
Instructions How to Make Chocolate Covered Strawberries
Wash strawberries and allow to air dry completely. Vinegar wash: ¼ cup vinegar + 2 cups water. Dip on vinegar water then rinse. Pat each strawberry dry using a paper towel before starting.
Strawberries can also sweat after being removed from the refrigerator. Allow strawberries to reach room temperature.
These two steps are a must for the strawberries to be dry and be room temperature or the chocolate will not adhere properly and will fall off after it hardens.
Line a baking sheet with parchment paper.
Place chocolate and coconut oil in a microwave safe bowl. Heat in microwave in 20 second increments. Stir with each session. Use when melted. Candy melts will not need coconut oil, nor tempering, simply heat to melt and dip. However, if you are using White chocolate with oil-based food coloring, add 1 Tablespoon of coconut oil.
For precise tempering, follow this method: Using an instant read thermometer, allow chocolate to reach 115°F. continue stirring while adding a few chocolate chips until temperature reaches 90°F, then start dipping. Tempering allows for a nice finish and no dull chocolate.
Place the strawberry on a stick or grab the strawberry by the leaves and dip into the chocolate ¾ up the strawberry. Rotating to make sure all sides are coated. Gently twist to remove excess chocolate. Turn strawberry upside down and poke toothpick/skewer into styrofoam. If using parchment paper, wipe the bottom of the strawberry on the side of the bowl or remove using a spoon then lay flat.
Sprinkle on edible luster powder, spray on luster, sprinkles, chocolate chips, coconut while still liquid.
Stripes: coat with chocolate then drizzle with white chocolate. Use a bamboo skewer to make straight lines. Try all lies down, leaving a space in between. Try one line up, then one line down design.
Tuxedo: coat with white and allow to dry. Come back and dip in chocolate at angles for the coat. Finish buttons and tie with a small decorating tip or toothpick.
Lay strawberry on parchment paper or upside down in styrofoam. If drips from the bottom of the strawberry do not reincorporate when turned upside down, then add ¼ teaspoon more coconut oil. When finished, place baking sheet or styrofoam in refrigerator for 5 minutes.
Hint: If chocolate gets thick, reheat in microwave in 20 second increments.
Chocolate Covered Strawberries Recipe Substitutions
- Shortening - If you're allergic to nuts or do not have coconut oil, you can substitute with shortening. (However, it is less healthy)
Variations
- Various colors of chocolate drizzle – Mix oil based food coloring in white chocolate.
- Mini chocolate chips – Sprinkle or dip.
- Mini candies
- Coconut flakes
- Sprinkles
- Edible Luster Dust or powder
Equipment
Bamboo skewers – Find It Here.
Parchment Paper – Find It Here.
Decorator Bottles – Find It Here.
Styrofoam Board - Find It Here.
Gift Boxes For Strawberries – Find It Here.
Gift Box Filling For Strawberries – Find It Here.
Edible Luster Spray – Find It Here.
Edible Luster Dust – RED Find It Here. Find PINK Here.
Callebaut Dark Chocolate- Find It Here.
Callebaut White Chocolate - Find It Here.
Storage
Good for 2 days on refrigerator before strawberries begin to weep.
Top tip
Using a styrofoam board to place skewers or toothpicks keeps all sides of the strawberries beautiful.
Related
Looking for other recipes like this? Try these:
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Chocolate Covered Strawberries
- Total Time: 30
Description
These beautiful chocolate covered strawberries are great for Valentine's Day, birthdays, Mother's Day, Baby Shower, Graduation Party, Bridal Showers, Bachelorette Party, Easter, New Years or anytime you're craving a chocolate treat. These chocolate covered strawberries are fun to decorate and easy to make. You can't go wrong with our chocolate covered strawberries recipe.
Ingredients
2 pounds fresh Strawberries
10 ounces Dark Chocolate
1 Tablespoon Coconut Oil or shortening
10 ounces Candy melts
Edible Luster
Optional - Oil based food coloring for white chocolate (if using)
Optional - Edible Luster Spray or Powder, Mini chocolate chips, Mini candies, Coconut flakes, Sprinkles
Instructions
Wash strawberries and allow to air dry completely. Vinegar wash: ¼ cup vinegar + 2 cups water. Dip on vinegar water then rinse. Pat each strawberry dry using a paper towel before starting.
Strawberries can also sweat after being removed from the refrigerator. Allow strawberries to reach room temperature.
These two steps are a must for the strawberries to be dry and be room temperature or the chocolate will not adhere properly and will fall off after it hardens.
Line a baking sheet with parchment paper.
Place chocolate and coconut oil in a microwave safe bowl. Heat in microwave in 20 second increments. Stir with each session. Use when melted. Candy melts will not need coconut oil, nor tempering, simply heat to melt and dip. However, if you are using White chocolate with oil-based food coloring, add 1 Tablespoon of coconut oil.
For precise tempering, follow this method: Using an instant read thermometer, allow chocolate to reach 115°F. continue stirring while adding a few chocolate chips until temperature reaches 90°F, then start dipping. Tempering allows for a nice finish and no dull chocolate.
Place the strawberry on a stick or grab the strawberry by the leaves and dip into the chocolate ¾ up the strawberry. Rotating to make sure all sides are coated. Gently twist to remove excess chocolate. Turn strawberry upside down and poke toothpick/skewer into styrofoam. If using parchment paper, wipe the bottom of the strawberry on the side of the bowl or remove using a spoon then lay flat.
Sprinkle on edible luster powder, spray on luster, sprinkles, chocolate chips, coconut while still liquid.
Stripes: coat with chocolate then drizzle with white chocolate. Use a bamboo skewer to make straight lines. Try all lies down, leaving a space in between. Try one line up, then one line down design.
Tuxedo: coat with white and allow to dry. Come back and dip in chocolate at angles for the coat. Finish buttons and tie with a small decorating tip or toothpick.
Lay strawberry on parchment paper or upside down in styrofoam. If drips from the bottom of the strawberry do not reincorporate when turned upside down, then add ¼ teaspoon more coconut oil. When finished, place baking sheet or styrofoam in refrigerator for 5 minutes.
Notes
Hint: If chocolate gets thick, reheat in microwave in 20 second increments.
Pro Tip: Using a styrofoam board to place skewers or toothpicks keeps all sides of the strawberries beautiful.
- Prep Time: 25
- Cook Time: 5
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