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Black and White Chocolate Covered Strawberries

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.
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Prep Time 30 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 20 strawberries
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Heatproof bowl
  • Saucepan
  • - Baking Sheet
  • - Parchment Paper
  • Paper towels
  • Toothpick (optional)

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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
  8. 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
  9. Place the dark chocolate-dipped strawberries onto the parchment-lined baking sheet.
  10. 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.
  11. 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.
  12. 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.
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