5 Tips for Perfect Chocolate Covered Strawberries

Stumble

Valentine’s Day is quickly approaching, which means it’s time for one of my favorite treats: Chocolate Covered Strawberries! I love making my own, as the ones made in-store are always over-priced! (Don’t pay $8 for four strawberries! You can make an entire pint for that price!)

Dipping your own strawberries is easy, but sometimes there are fails in the process, from common mistakes.

Take a look at these tips to make your strawberries look like a million bucks, then read my recipe for this delicious treat.

Use room temperature strawberries.
Make sure the strawberries are completely dry. Even one drop of water can ruin the chocolate. Make sure you pat-dry each one thoroughly.
Use a double broiler for the chocolate. If you don’t have one, make one with a small pot and a Pyrex bowl on top. Simmer the water in the pot, creating just enough heat for the bowl of chocolate on top.
Don’t remove the leaves from the strawberries! The leaves provide a stem, making it easier for dipping!
After dipping, make sure you shake off the extra chocolate to help smooth and cover missed areas. If you wish to adorn the strawberries with nuts or sprinkles, do so as soon as the strawberry is placed on the wax paper.

Chocolate-Covered Strawberries

8 ounces chocolate chips
2 teaspoons unsalted butter
1 pound strawberries

Using a double boiler (see tip above), melt the chocolate chips with the butter, stirring until smooth.
When the chocolate is right, take each strawberry (one at a time) by the stem and leaves, dipping into the chocolate. Shake the berry to remove the excess and set on wax paper or a SilPat mat to dry.
If you find the chocolate coating on the strawberries is not getting hard, you can set them in the refrigerator for about 15 minutes to set. (Don’t leave them in longer or the chocolate will turn white and get chalky.)
When the chocolate is completely solid, put the strawberries in an airtight container and store in a cool place away from any heat source.