Ingredients
Equipment
Method
- Ensure your strawberries are completely dry. Any moisture will prevent the chocolate from adhering properly and can cause it to seize. Gently pat them dry with paper towels. If your strawberries are particularly large, you can leave them whole, or if you prefer a more heart-like shape and easier dipping, you can slice a small portion off the pointed end (about a quarter-inch). For a more pronounced heart shape, use a small, sharp knife to carefully carve a shallow indentation or a "V" shape at the pointed end of each berry. However, this is entirely optional and the natural shape of the strawberry is often charming enough.1 pound fresh strawberries
- Place the finely chopped chocolate in a heatproof bowl. If using, add the coconut oil or shortening to the bowl. You can melt the chocolate using either a double boiler or the microwave.8 ounces good quality chocolate, 1 tablespoon coconut oil or vegetable shortening
- Double Boiler Method: Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place the heatproof bowl with the chocolate over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir the chocolate constantly until it is completely melted and smooth. Remove the bowl from the heat.
- Microwave Method: Microwave the chocolate in 30-second intervals, stirring thoroughly after each interval. Continue until the chocolate is mostly melted, then stir until it is completely smooth and all the lumps are gone. Be careful not to overheat the chocolate, as this can cause it to become grainy or seize.
- Working with one strawberry at a time, hold it by the stem or the leafy green part. Dip the strawberry into the melted chocolate, swirling it around to coat about two-thirds to three-quarters of the berry. Allow any excess chocolate to drip back into the bowl. For a more sculpted shape, you can use a spoon to gently encourage the chocolate to drip down the sides, mimicking the flow of a heart shape.1 pound fresh strawberries, 8 ounces good quality chocolate
- Immediately after dipping each strawberry, if you wish to add decorations, do so while the chocolate is still wet. You can press them into sprinkles, or carefully draw lines with melted white chocolate using a piping bag or a fork. For a crunchy contrast, you can also dip the chocolate-covered portion into chopped nuts.
- Place the dipped strawberries on a baking sheet lined with parchment paper or wax paper. Ensure they are not touching each other.
- Once all the strawberries are dipped and decorated, place the baking sheet in the refrigerator for at least 15-20 minutes, or until the chocolate is completely firm and set. This hardens the chocolate shell, making them delightful to bite into.
Notes
Store in an airtight container in the refrigerator for 2-3 days. Avoid freezing.
