Chocolate-dipped strawberries with almond rocher glaze
Chocolate-dipped strawberries with almond rocher glaze is a easy French recipe that serves 4. 70 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 30 min | Cook: 5 min | Total: 45 min
Cost: $9.60 total, $2.40 per serving
Ingredients
- 250 g Fresh strawberries (Gariguette or wild Mara) (Wash, hull and dry thoroughly)
- 200 g 70% cocoa dark chocolate (couverture type) (Break into medium-sized pieces to ease melting)
- 60 g Crushed almonds (Lightly toast dry for extra crunch (optional))
- 200 ml Water (For the bain-marie)
Instructions
Prepare the strawberries
Wash the strawberries under cold water, hull them, gently pat dry with paper towels and place them on the silicone mat.
Time: PT5M
Prepare the bain-marie
Pour 200 ml of water into the saucepan, bring to a simmer (≈90 °C), then place the bowl containing the broken chocolate on top without the bottom touching the water.
Time: PT5M
Temperature: 90°C
Melt the chocolate
Stir the chocolate gently with the spatula until you obtain a smooth, glossy texture. Keep the heat medium to stay below 45 °C.
Time: PT5M
Temperature: 45°C
Incorporate the almonds
Add the crushed almonds to the melted chocolate, stir quickly to obtain a homogeneous mixture.
Time: PT2M
Dip the strawberries
Insert each strawberry into the chocolate using a fork, turn it to coat well, then place it on the silicone mat allowing the chocolate to drip off.
Time: PT8M
Let set
Place the mat with the coated strawberries in the refrigerator or on the pre‑cooled marble slab for 10 minutes until the chocolate hardens.
Time: PT10M
Temperature: 4°C
Serve or store
Transfer the strawberries to a serving plate. Eat immediately or keep in the refrigerator for up to 2 days.
Time: PT5M
Nutrition Facts
- Calories
- 70
- Protein
- 1 g
- Carbohydrates
- 8 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Almonds, Chocolate (may contain milk)
Ingredient Substitutions
- Instead of Fresh strawberries (Gariguette or wild Mara): Raspberries, Blackberries
- Instead of 70% cocoa dark chocolate (couverture type): Milk chocolate, White chocolate
- Instead of Crushed almonds: Crushed hazelnuts, Pecans, Macadamia nuts
Equipment Needed
- Saucepan
- Heat‑proof bowl (e.g., Pyrex bowl)
- Silicone spatula or wooden spoon
- Silicone mat or parchment paper
- Marble slab (optional) (optional)
- Fork or wooden skewer for dipping strawberries
- Bowl or plate to collect the coated strawberries
- Freezer (for the marble slab) (optional)
Critical Steps — Do Not Skip
- Melt the chocolate without overheating
- Ensure the strawberries are perfectly dry before dipping
Chef Tips from the Video
- Use couverture chocolate ≥70% cocoa for an intense flavor and optimal shine.
- Pre‑heat the bowl before adding the chocolate speeds melting by 2 to 3 times.
- For a “rocher” effect, lightly sprinkle the strawberries with almonds before the chocolate sets.
Troubleshooting
Chocolate becomes grainy or separates.
Remove the bowl from heat immediately, add a teaspoon of neutral vegetable oil and stir vigorously.
Strawberries slip and chocolate does not stick.
Dry the strawberries very thoroughly and ensure the chocolate is slightly warm (not cold).
Almond glaze does not harden.
Reduce the bain‑marie temperature, add the almonds once the chocolate is completely smooth and place the strawberries in the cold immediately.
Storage
Refrigerator: Store in an airtight container 2 to 3 days in the fridge.
Freezer: Not recommended, the chocolate may bloom.
Room temperature: Consume within 2 hours of preparation, otherwise the chocolate may melt.
Make-Ahead Tips
- Melt the chocolate the day before and keep it in a bain‑marie over very low heat until serving.
- Pre‑cool the marble slab in the freezer 1 hour before use.
Last updated: August 21, 2026
