Best Chocolate Covered Strawberries

Ingredients

• 2 pounds Strawberries (fresh, large, stems attached; rinse and pat dry thoroughly)
• 12 ounces Semi‑Sweet Chocolate (real chocolate chips or bars with cocoa butter; chop if using bars)
• 8 ounces White Chocolate (chips or chopped bars; for drizzling and tuxedo decoration)
• 1/4 cup Sprinkles or Colored Sanding Sugar (optional, for decorative topping)
• 1/4 cup Chopped Nuts or Crushed Cookies (optional, add while chocolate is still melted)
• 32 pieces Wooden Skewers (optional, for easier dipping and drying)

Instructions

1. Prepare Strawberries

   Rinse the strawberries under cold water, then pat each one dry with a paper towel, making sure to get under the leaves; dry individually to prevent moisture.

   Time: PT10M

2. Chop Chocolate

   If using chocolate bars, use a serrated knife to chop them into small, uniform pieces; set aside two‑thirds for melting and one‑third for tempering.

   Time: PT2M

3. Set Up Double Boiler

   Fill a saucepan with about 1 inch of water and bring to a barely simmering state (no rolling boil). Place the mixing bowl over the saucepan ensuring the bottom does not touch the water.

   Time: PT2M

4. Melt and Temper Semi‑Sweet Chocolate

   Add the two‑thirds (8 oz) of chopped semi‑sweet chocolate to the bowl and heat until it reaches about 110 °F, stirring occasionally. Remove from heat and immediately stir in the remaining one‑third (4 oz) until the mixture reaches 88‑90 °F.

   Time: PT10M

   Temperature: 110°F

5. Melt White Chocolate

   Place all white chocolate pieces in a second mixing bowl and melt over the same double boiler, stirring until smooth and reaching about 90 °F.

   Time: PT5M

   Temperature: 90°F

6. Dip Strawberries in Semi‑Sweet Chocolate

   Holding a strawberry (or its skewer), dip it into the tempered semi‑sweet chocolate, rolling to coat evenly. Allow excess to drip off, then place on a parchment‑lined sheet or foam board.

   Time: PT15M

7. Create Tuxedo Strawberries (Optional)

   Dip half of each strawberry in white chocolate, let set for 1‑2 minutes in the refrigerator, then dip the back and sides of the same berry in semi‑sweet chocolate to form a V‑shaped contrast. Use a chocolate‑coated skewer to paint tiny buttons and a bow‑tie with white chocolate.

   Time: PT10M

8. Drizzle and Decorate with White Chocolate

   Transfer any remaining white chocolate to a Ziploc bag, snip a tiny corner, and drizzle over set strawberries for stripes or patterns. If the chocolate firms, warm a damp kitchen towel in the microwave for 30 seconds and cover the bag to re‑soften.

   Time: PT5M

9. Set and Store

   Allow all strawberries to firm at room temperature or speed up by refrigerating for about 5 minutes. Once set, store in an airtight container in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

50

Protein

0.5 g

Carbohydrates

7 g

Fat

3 g

Fiber

1 g