Black and white chocolate covered strawberries are a classic, elegant treat perfect for any occasion, from romantic gestures to celebratory gatherings. This recipe provides a simple, yet stunning way to elevate fresh berries into a decadent dessert that looks as good as it tastes.
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Key Ingredients for Black and White Chocolate Covered Strawberries
- 1 pound fresh strawberries, washed and thoroughly dried (about 20-24 medium-sized berries)
- 8 ounces good quality white chocolate chips or chopped white chocolate (e.g., Ghirardelli, Callebaut)
- 8 ounces good quality dark chocolate chips or chopped dark chocolate (e.g., semi-sweet or bittersweet, Ghirardelli, Callebaut)
- 1 tablespoon coconut oil or vegetable oil (optional, for thinning chocolate if needed)
How to Make Black and White Chocolate Covered Strawberries
These black and white chocolate covered strawberries are surprisingly simple to make, delivering a burst of sweet, slightly tart berry flavor encased in luxurious chocolate. With a preparation time of just 30 minutes plus chilling, this recipe is perfect for last-minute treats. The visual appeal and satisfying texture make them a guaranteed crowd-pleaser.
Step-by-Step Instructions
- Prepare the Strawberries: Gently wash your strawberries under cool running water. Hull them if you prefer, or leave the stems on for a beautiful handle. Crucially, ensure the strawberries are completely dry. Any moisture will prevent the chocolate from adhering properly. Pat them thoroughly with paper towels or let them air dry on a rack for at least 30 minutes.
- Melt the White Chocolate: Place the white chocolate chips or chopped white chocolate in a heatproof bowl. You can melt the chocolate using one of two methods:
- Double Boiler Method: Fill a saucepan with about an inch of water and bring it to a gentle simmer over medium-low heat. Place the bowl of white chocolate over the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Stir the chocolate gently and continuously until it is completely melted and smooth.
- Microwave Method: Place the bowl of white chocolate in the microwave. Heat on 50% power for 30-second intervals, stirring thoroughly after each interval, until the chocolate is almost entirely melted. Stir continuously until all residual lumps are gone and the chocolate is smooth. Be careful not to overheat, as white chocolate can scorch easily. If the chocolate seems too thick, stir in 1/2 tablespoon of coconut oil or vegetable oil to achieve a smoother, dipping consistency.
- Dip in White Chocolate: Hold a dried strawberry by its stem or leaves and dip it into the melted white chocolate, swirling it to coat about two-thirds of the berry. Allow any excess chocolate to drip back into the bowl.
- Place on Parchment Paper: Carefully place the white chocolate-dipped strawberry onto a baking sheet lined with parchment paper. Repeat this process with the remaining strawberries and white chocolate.
- Chill the White Chocolate: Place the baking sheet with the white chocolate-dipped strawberries into the refrigerator for about 10-15 minutes, or until the chocolate is set and firm. This step is crucial to prevent the dark chocolate from melting the white chocolate when you dip them next.
- Melt the Dark Chocolate: While the white chocolate is setting, melt the dark chocolate chips or chopped dark chocolate using the same double boiler or microwave method described for the white chocolate. If needed, add 1/2 tablespoon of coconut oil or vegetable oil to ensure a smooth dipping consistency.
- Dip in Dark Chocolate: Once the white chocolate is set, hold a strawberry by its stem/leaves and dip it into the melted dark chocolate, coating the remaining one-third of the berry. You can also choose to dip the entire strawberry in dark chocolate if you prefer. Allow excess chocolate to drip off.
- Create Black and White Swirls (Optional): For a beautiful marbled effect, you can melt both chocolates separately. Partially dip a strawberry in white chocolate, then immediately dip the remaining portion in dark chocolate. Alternatively, use a spoon to drizzle melted dark chocolate over the white chocolate-dipped berries, or vice versa, creating decorative patterns. You can also use a toothpick to draw swirls.
- Place on Parchment Paper: Place the dark chocolate-dipped strawberries onto the parchment-lined baking sheet.
- Set and Chill: Return the baking sheet to the refrigerator and chill for another 15-20 minutes, or until both the white and dark chocolate coatings are completely set and firm.
- Optional Garnishes: Before the chocolate is fully set on the dark chocolate-dipped berries, you can sprinkle them with edible glitter, finely chopped nuts, shredded coconut, or cocoa nibs for added texture and visual appeal.
- Serve or Store: Once set, the black and white chocolate covered strawberries are ready to be enjoyed!
Why You’ll Love This Black and White Chocolate Covered Strawberries
You’ll adore these black and white chocolate covered strawberries for their stunning visual appeal and incredibly decadent taste. The beautiful contrast of dark and white chocolate creates an elegant presentation, making them perfect for impressing guests or celebrating special moments. Making them at home is significantly more cost-effective than purchasing them from specialty shops, allowing you to enjoy a gourmet treat without the premium price tag. The fresh, juicy sweetness of the strawberries perfectly complements the rich, smooth chocolate, offering a delightful balance of flavors and textures that’s simply irresistible.
Unlike simple chocolate-dipped strawberries, the dual-toned elegance of this recipe adds a sophisticated flair. They are incredibly versatile, serving as a delightful dessert, a charming party favor, or a romantic indulgence. So, grab your favorite berries and quality chocolate, and get ready to create a truly memorable treat that will have everyone asking for your secret recipe!
Storing and Reheating Tips
Storing:
- Refrigerate: The best way to store your black and white chocolate covered strawberries is in a single layer in an airtight container in the refrigerator. Ensure they are not touching each other as this can cause the chocolate coatings to stick together or smudge.
- Freshness: Properly stored, they will stay fresh and delicious for 1-2 days. Beyond this, the strawberries may start to release moisture, which can affect the chocolate’s texture.
- Freezing is NOT Recommended: Due to the high water content of strawberries, freezing is generally not recommended as it can cause them to become mushy and watery upon thawing, and the chocolate coating may crack.
Reheating:
- These are best enjoyed fresh at room temperature. Reheating is not applicable for this recipe as the goal is a cold, crisp chocolate shell over fresh fruit. If your chocolate has melted slightly due to warmth, simply place them back in the refrigerator to firm up.
Final Thoughts
These black and white chocolate covered strawberries are a simple yet incredibly rewarding treat that combine fresh fruit with decadent chocolate. Give them a try for your next special occasion or just because – you won’t regret the delicious outcome!
Black and White Chocolate Covered Strawberries
Black and white chocolate covered strawberries are a classic, elegant treat perfect for any occasion, from romantic gestures to celebratory gatherings. This recipe provides a simple, yet stunning way to elevate fresh berries into a decadent dessert that looks as good as it tastes.
Ingredients
Equipment
Method
- Gently wash your strawberries under cool running water. Hull them if you prefer, or leave the stems on for a beautiful handle. Crucially, ensure the strawberries are completely dry. Any moisture will prevent the chocolate from adhering properly. Pat them thoroughly with paper towels or let them air dry on a rack for at least 30 minutes.1 pound fresh strawberries
- Place the white chocolate chips or chopped white chocolate in a heatproof bowl. You can melt the chocolate using one of two methods:Double Boiler Method: Fill a saucepan with about an inch of water and bring it to a gentle simmer over medium-low heat. Place the bowl of white chocolate over the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Stir the chocolate gently and continuously until it is completely melted and smooth.Microwave Method: Place the bowl of white chocolate in the microwave. Heat on 50% power for 30-second intervals, stirring thoroughly after each interval, until the chocolate is almost entirely melted. Stir continuously until all residual lumps are gone and the chocolate is smooth. Be careful not to overheat, as white chocolate can scorch easily. If the chocolate seems too thick, stir in 1/2 tablespoon of coconut oil or vegetable oil to achieve a smoother, dipping consistency.8 ounces good quality white chocolate chips or chopped white chocolate, 1 tablespoon coconut oil or vegetable oil
- Hold a dried strawberry by its stem or leaves and dip it into the melted white chocolate, swirling it to coat about two-thirds of the berry. Allow any excess chocolate to drip back into the bowl.1 pound fresh strawberries, 8 ounces good quality white chocolate chips or chopped white chocolate
- Carefully place the white chocolate-dipped strawberry onto a baking sheet lined with parchment paper. Repeat this process with the remaining strawberries and white chocolate.1 pound fresh strawberries, 8 ounces good quality white chocolate chips or chopped white chocolate
- Place the baking sheet with the white chocolate-dipped strawberries into the refrigerator for about 10-15 minutes, or until the chocolate is set and firm. This step is crucial to prevent the dark chocolate from melting the white chocolate when you dip them next.
- While the white chocolate is setting, melt the dark chocolate chips or chopped dark chocolate using the same double boiler or microwave method described for the white chocolate. If needed, add 1/2 tablespoon of coconut oil or vegetable oil to ensure a smooth dipping consistency.8 ounces good quality dark chocolate chips or chopped dark chocolate, 1 tablespoon coconut oil or vegetable oil
- Once the white chocolate is set, hold a strawberry by its stem/leaves and dip it into the melted dark chocolate, coating the remaining one-third of the berry. You can also choose to dip the entire strawberry in dark chocolate if you prefer. Allow excess chocolate to drip off.1 pound fresh strawberries, 8 ounces good quality dark chocolate chips or chopped dark chocolate
- For a beautiful marbled effect, you can melt both chocolates separately. Partially dip a strawberry in white chocolate, then immediately dip the remaining portion in dark chocolate. Alternatively, use a spoon to drizzle melted dark chocolate over the white chocolate-dipped berries, or vice versa, creating decorative patterns. You can also use a toothpick to draw swirls.1 pound fresh strawberries, 8 ounces good quality white chocolate chips or chopped white chocolate, 8 ounces good quality dark chocolate chips or chopped dark chocolate
- Place the dark chocolate-dipped strawberries onto the parchment-lined baking sheet.
- Return the baking sheet to the refrigerator and chill for another 15-20 minutes, or until both the white and dark chocolate coatings are completely set and firm.
- Before the chocolate is fully set on the dark chocolate-dipped berries, you can sprinkle them with edible glitter, finely chopped nuts, shredded coconut, or cocoa nibs for added texture and visual appeal.
- Once set, the black and white chocolate covered strawberries are ready to be enjoyed!
Notes
Store in a single layer in an airtight container in the refrigerator. They will stay fresh for 1-2 days.