The Biggest Mistake You Make With Chocolate Covered Strawberries

Ingredients

• 1 pound Strawberries (fresh, small to medium, red near the stem, leaves intact for handling)
• 200 grams Dark Baking Chocolate (70% cacao, use baking chocolate for proper melt and shine)
• 1 tablespoon Unsalted Butter (adds shine to the chocolate coating (optional))

Instructions

1. Wash and Dry Strawberries

   Rinse the strawberries under cool water, remove any damaged leaves, then pat each berry dry individually with paper towels, making sure the stems stay dry.

   Time: PT10M

2. Melt the Chocolate

   Set up a double boiler (or use a microwave at 50% power). Add the chocolate to the heatproof bowl and melt slowly, stirring every 30 seconds if using a microwave.

   Time: PT5M

3. Temper the Chocolate

   Once melted, add a heaping tablespoon of unmelted chocolate and stir until fully incorporated. If desired, stir in the butter for extra gloss.

   Time: PT5M

4. Dip the Strawberries

   Holding each strawberry by its stem, dip it into the chocolate, allowing excess to drip back into the bowl. Place the dipped berry onto the parchment‑lined baking sheet.

   Time: PT5M

5. Set the Chocolate

   Let the strawberries sit at room temperature for a few minutes, then refrigerate for about 10 minutes until the chocolate hardens.

   Time: PT10M

6. Clean Up

   Wash all bowls, utensils, and the double boiler. Dry and store equipment for future use.

   Time: PT10M

Nutrition Facts

Calories

30

Protein

0.3 g

Carbohydrates

5 g

Fat

1 g

Fiber

0.5 g