I have lots of experience with chocolate fondue, but I can honestly say I have never made chocolate covered strawberries. Not certain why, but I decided for Valentine’s Day to step it up and be a bit more romantic. And my hubby, who “owns” our kitchen, wanted to help me, so we made this decadent dessert together. How romantic!
I don’t have a passion for cooking like most of you do, but I do have a passion for arts and crafts. So I approached this as if it were a craft project. And I loved it! It all started with a visit to a cake store. If you are a baker you know what I am talking about, but for the novice cookie and cake maker that I am, I had no idea this store even existed. It was truly like walking into the “Michaels” or “Hobby Lobby” of baking. And the best part – everything is edible! Doesn’t get much better than that. I purchased my very important oil-based pink food coloring and my toppings of pink/white/red nonpareils, red coarse sugar, and tiny multicolored valentine hearts. Let the chocolate covered strawberry project begin.
There is no creative twist to this chocolate covered strawberry recipe – you can find them all over the internet. But I can share some things I learned while making them. And of course, I will share my finished masterpieces.
I’m hoping to inspire you to be romantic this Valentine’s Day and make some chocolate covered strawberries!
Heck, be romantic any day!
1-12 oz. bag Ghirardelli semi-sweet chocolate chips
1-12 oz. bag Ghirardelli white chocolate chips
2 T Coconut Oil
Oil-based food coloring. Pink for decorating.
2 pounds strawberries
Toppings: Almost anything goes. I did colored coarse sugar, nonpareils, candied hearts, crushed candy canes, and some dried pink chocolate flakes.
Recipe and Tips
Wash strawberries first, so they are dry by the time you start.
Tip – Don’t wash entire strawberry. Just dip the berry in water, not the leaves. This way the leaves won’t dry up. It is all about presentation with this dessert!
Tip – Don’t rush this step. Strawberries must be completely dry before dipping.
Tip – Like any good craft project, have a plan and get organized ahead of time. Divide strawberries out into groups to be dipped in chocolate only, white chocolate only, and multi chocolate. Set up areas for dipping, toppings, and drying.
Melt chocolate either in a small fondue pot or in a small dish in the microwave with a little bit of coconut oil. I did 20 seconds at a time, then stirred and reheat. Don’t overcook. Much easier than a double boiler.
Tip – the coconut oil helped prevent the chocolate from setting up, and it gave it a nice glossy sheen.
Tip – to make pink chocolate, it takes only a couple drops of food coloring in the white chocolate! I put the pink chocolate in a small squeeze bottle so I could drizzle on my decoration.
Hold the stem of the berry and dip in chocolate, covering the berry almost to the stem. Nice to have some red strawberry showing.
Tip – Let excess chocolate drip off for about 1 minute. Touch to side of bowl to get it to release.
Tip – If you want to double dip two different chocolates, make certain the first chocolate is dry before you dip in the second colored chocolate.
Dip in toppings. Gently roll the berry in topping or turn it and set it in topping 4 or more times.
Tip – I found that “dipping” in toppings did not really work. If the chocolate is too wet, it pushed the chocolate out of shape, or left some chocolate in the toppings.
Place strawberries on parchment paper for drying.
You can store them in the refrigerator for a few days, or eat them immediately. If you put them in refrigerator, let them warm up about 30 minutes prior to eating. The chocolate is less likely to crumble off. I was so proud of my chocolate covered strawberry “craft project” I took lots of pictures to share with you. Enjoy.
I found my inspiration on Pinterest at The Yummy Life. Thanks for giving me the courage to try this.
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