Make easy and delicious chocolate covered strawberries as a decadent treat for any special occasion! Ripe berries are dipped in dark chocolate and vanilla.
Besides getting a manicure and pedicure on super special days like Mother’s Day or my Birthday, I just want to spend the entire day with family. No distractions, not even blogging! However, lets be honest – the day wouldn’t be complete without indulging in some chocolate covered strawberries and some bubbly, right?
When strawberries are in season, I pick out the largest and most ripe berries I could find at the market. This recipe is a simple dessert that you can make in just minutes for yourself or that special person in your life.
There are various ways on how to melt chocolate for your strawberries. For this particular recipe, I melted the chocolate in a bowl over a pot of simmering water. I used Guittard dark chocolate and vanilla A’Peels . They are large round chocolate wafers specifically used for melting. They contain ingredients that once cooled at room temperature, solidify and give a nice even coating around the entire berry.
Depending on the length of the green leafy stem on your strawberry, you can also insert a toothpick into the top in order to help make dipping easier. Just remember to remove the toothpicks after the chocolate has completely hardened. I learned the hard way and made a mess!
Now if you use regular baking chocolate chips like the ones you would add to a cookie then you’re going to need to refrigerate them after dipping so the coating can harden, unless you take the time to properly temper the chocolate.
To make these chocolate covered strawberries a little more festive, I used Wilton rose gel food color to make a pink coating with the vanilla A’Peels. During the melting process, I just added a little bit of the gel color until the desired color was reached. For even more added decoration before the chocolates dries, you can play around and add sprinkles or roll in nuts, yum!
What are Compound Chocolates?
If you don’t have time to temper chocolate, then compound chocolates are perfect for coating fruit or decorating desserts. I used Guittard Chocolate A’Peels in this recipe because they function as a compound coating chocolate that does not require tempering to harden at room temperature. They can be melted using a double boiler or put in a glass bowl in a microwave. What makes the chocolate coating set is hydrogenated palm kernel oil, which helps the chocolate to stay solid at room temperature once cooled after melting.
Chocolate Covered Strawberries
- Clean and thoroughly dry each strawberry.
- Poke a toothpick into the top of each berry to make dipping easier (if needed).
- Line a large sheet pan with wax or parchment paper.
- Place 1 cup of dark chocolate in a dry bowl (heatproof glass or aluminum).
- Melt the chocolate over barely simmering water (less than 140°F) with the water not touching the bottom of the bowl containing the chocolate.
- Gently stir using a rubber spatula until the lumps are dissolved, trying not to incorporate air bubbles into the chocolate.
- When chocolate is melted, remove from the heat.
- Repeat process with white chocolate in a separate bowl. Once the white chocolate is melted, add a small amount of gel coloring, stirring and adjusting the color until the desired color of pink is reached.
- Dip each berry into the melted chocolate(s), shaking off any excess back into the bowl.
- Carefully lay the chocolate covered strawberry on the sheet pan, do not move until dried. If adding sprinkles or nuts, add them to the dipped strawberry while still wet.
- To drizzle extra chocolate on the dipped strawberries, transfer some of the melted chocolate into a small resealable bag, put a little hole in the corner and pipe the lines onto the dipped berries.
- If using compound chocolates like A'Peels, the chocolate coating will harden at room temperature once cooled. If using melted chocolate baking chips that are not tempered, refrigerate the dipped strawberries to harden the surface. Remove toothpicks (if using) once the chocolate has set before serving.