Ingredients
Equipment
Method
- Gently wash your strawberries under cool water and pat them completely dry with paper towels. It is crucial that the strawberries are thoroughly dry, as any moisture will prevent the chocolate from adhering properly. Leave the green stems attached for a convenient handle.1 pound fresh, ripe strawberries
- Place the dark chocolate chips or chopped dark chocolate in a microwave-safe bowl. Add 1 teaspoon of coconut oil or vegetable oil, if using, to help create a smoother consistency. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be patient and avoid overheating.6 ounces good quality dark chocolate chips or chopped bar, 1-2 tablespoons coconut oil or vegetable oil
- In a separate microwave-safe bowl, melt the white chocolate chips or chopped white chocolate with 1 teaspoon of coconut oil or vegetable oil, if using. Microwave in 30-second intervals, stirring after each, until smooth. White chocolate can scorch more easily, so be extra careful.6 ounces good quality white chocolate chips or chopped bar, 1-2 tablespoons coconut oil or vegetable oil
- If using pink chocolate chips, melt them in a third microwave-safe bowl with 1 teaspoon of coconut oil or vegetable oil, if using, as described for the dark and white chocolate. If you are coloring white chocolate pink, melt your white chocolate as in step 3. Once melted and smooth, stir in a few drops of pink gel food coloring until you achieve your desired shade. Gel food coloring is best as it doesn't add extra liquid.2 ounces good quality pink chocolate chips or chopped bar, 1-2 tablespoons coconut oil or vegetable oil
- Hold a strawberry by its stem and dip about two-thirds of the berry into the melted dark chocolate. Swirl gently to coat evenly. Allow any excess chocolate to drip back into the bowl.1 pound fresh, ripe strawberries, 6 ounces good quality dark chocolate chips or chopped bar
- Carefully place the dark chocolate-dipped strawberry onto a baking sheet lined with parchment paper or wax paper. Repeat this process with the remaining strawberries, dipping them all in dark chocolate first.1 pound fresh, ripe strawberries, 6 ounces good quality dark chocolate chips or chopped bar
- Once the dark chocolate has started to set slightly (but is not fully hardened), you can either: Drizzle: Place melted white chocolate in a piping bag (or a small zip-top bag with a corner snipped off) and drizzle it artistically over the dark chocolate-covered strawberries. Partial Dip: Hold a dark chocolate-dipped strawberry and dip the remaining one-third portion into the melted white chocolate. Full Dip (for a marbled effect): If you want pure white chocolate dipped strawberries, repeat steps 5 and 6 with the white chocolate. Ensure you have enough strawberries for this or decide to do some fully dark, some fully white, and some with both.1 pound fresh, ripe strawberries, 6 ounces good quality white chocolate chips or chopped bar
- Similar to the white chocolate, use your pink chocolate to either drizzle over the strawberries or dip the remaining portion of the berry. You can create fun alternating patterns with the colors. For example, dip halfway in dark, then halfway in white, and add a pink drizzle. Or, dip fully in white and add dark and pink swirls.1 pound fresh, ripe strawberries, 6 ounces good quality dark chocolate chips or chopped bar, 6 ounces good quality white chocolate chips or chopped bar, 2 ounces good quality pink chocolate chips or chopped bar
- While the chocolate is still wet, sprinkle your desired toppings such as rainbow sprinkles, mini chocolate chips, crushed freeze-dried raspberries, or edible glitter over the chocolate. For nuts or larger pieces, press them gently into the chocolate before it hardens.Optional toppings
- Place the baking sheet with the decorated strawberries into the refrigerator for at least 20-30 minutes, or until the chocolate is completely firm and set. Once set, they can be carefully removed from the parchment paper.
Notes
Store in an airtight container in the refrigerator for 2-3 days. For longer storage, freeze for 1-2 months. Thaw slowly in the refrigerator overnight.
