Since this is such a simple recipe with just two basic ingredients, the quality of chocolate is really important. The higher quality of chocolate, the better they will taste, and I’ve found that Baking Chocolate works best. A cheap bag of chocolate chips will not taste as good or melt easily. High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping. I usually use Ghirardelli baking chips, or Baker’s Baking Chocolate and I’m always pleased with the quality and price. I prefer bittersweet or semi-sweet, but you can use milk chocolate, semi-sweet, bittersweet, or white chocolate for dipping strawberries.
The easiest way to melt chocolate is in a double boiler or in the microwave. If you don’t own a double boiler, you can make your own with a simple saucepan and heat-safe glass bowl (see tutorial below).
Fill a saucepan ¼ full with water and bring the water to a low gentle boil. Reduce the heat to the lowest setting and set a large (heat-proof) glass bowl on top, making sure the bowl tightly covers the pot. Make sure there are a few inches of space between the bottom of the bowl and the water. Add chocolate to the bowl and stir constantly, until melted and smooth. Remove the bowl from heat and add a handful of reserved chocolate to the bowl to temper the chocolate. Stir until the additional chocolate has melted.
Yes, you can melt chocolate chips in the microwave as long as they are a high quality brand of baking chocolate chips. I like to use these Ghirardelli Baking Chips . To microwave them, set your microwave at half power and stir the chocolate every 30 seconds until smooth.
Chopped Nuts (peanuts, pistachios, pecans, etc.) Toasted coconut Sprinkles Mini chocolate chips (any flavor) Graham cracker crumbs Crushed Oreo cookies Melted white chocolate Crushed candy canes
Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to one day, leaving them on the same baking sheet you placed them on after dipping. If serving them the same day you make them (which is preferred), store them, uncovered, on your counter away from sunlight or heat. Please do NOT freeze chocolate covered strawberries. As they thaw the strawberries will release moisture and ruin the chocolate coating. Chocolate covered strawberries are best enjoyed within 1 or 2 days maximum. The chocolate on the strawberries will cause them to sweat and release moisture, so they are really best enjoyed the same day they are made.
Pick good strawberries. Choose firm, ripe strawberries without bruises and if possible, strawberries that are red all the way up to the stem. Use room temperature strawberries and DRY THEM really well. Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they’re very dry, otherwise the chocolate won’t set on them properly. Temper the chocolate. Tempering the chocolate will help prevent the chocolate covered strawberries from looking streaky, gray or dull after the chocolate sets. All you need to do to temper melted chocolate is set aside some of the chocolate to stir in at the end, after most of it has already been melted. Melt all but 1 heaping tablespoon of the chocolate chips, and set the extra chips aside. Once you’ve melted the chocolate and it’s smooth, remove the bowl from heat and add the reserved chocolate chips. Stir them into the mixture until they melt. The chocolate added at the end will help temper the warm chocolate to make it the right consistency and temperature for dipping.
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