CHOCOLATE DOUBLE-DIPPED STRAWBERRIES

Chocolate Double-Dipped Strawberries

There's just something magical about chocolate covered strawberries!  So silky and velvety on the outside - and bright, juicy and bursting with flavor on the inside.  Not only perfect to look at, but perfect with every bite - a party in your mouth!

​And so stinking easy to make!  All it takes is some perfect strawberries, GOOD quality chocolate - be it your favorite dark, semi-sweet, milk or white chocolate, and as quickly as you can melt the chocolate, you're in business!  This really isn't so much a recipe as it is a process, but once you know the secrets, you'll be impressing your friends and family with beautiful chocolate double-dipped strawberries too.  

Chocolate Covered Strawberries

These are a natural for Valentine's Day, but you've seen them at all kinds of special events - pastel chocolate strawberries for baby showers and weddings (Tuxedo & Wedding Dress Strawberries), dark chocolate with kelly green chocolate drizzles for St. Patrick's Day, dunked in orange white chocolate for Easter Strawberry Carrots, and even dipped in dark chocolate and laced like footballs for football parties.  They truly are a year around treat, and just so darn much fun to make and eat!

​The possibilities are endless...all it takes is a little bit of time and creativity.  If you prefer sprinkles, there are so many fun holiday sprinkles and sparkling sugars that you can use.  Or after dipping in smooth warm chocolate, give your berries a quick roll in grated coconut, toffee pieces, chocolate curls, cookie crumbles, crushed nuts, mini M&M's...see what I mean?

The fresh spring strawberries are starting to show up now - juicy red, plump and firm - with beautiful green leaves and stems.  You'll be dipping, double-dipping, swirling and twirling, and sprinkling before you know it!  And there's always lots of "ooohs and aaaahs" when these Chocolate Double-Dipped Strawberries show up - whether it's for a crowd, or just a wonderful quiet party for two....

Chocolate Double-Dipped Strawberries

CHOCOLATE DOUBLE-DIPPED STRAWBERRIES

These decadent fresh strawberries, double-dipped in rich dark chocolate, milk chocolate and white chocolate, taste even more wonderful than they look!  Fresh ripe juicy berries and chocolate – what’s not to love?   Perfect for Valentine’s Day, baby or bridal showers, or a special evening with your special someone.  So simple to make, my family loves these!
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Chocolate Double-Dipped Strawberries

INGREDIENTS:
1 lb. fresh Strawberries (as large, red and perfectly ripe as you can find!)
12 oz. good quality chocolate bars (dark, milk, semi-sweet or white – I prefer Ghirardelli)
1 tablespoon coconut oil or vegetable shortening (not vegetable oil)
 
TOPPINGS:
Wilton Candy Melts for drizzling on top of first chocolate dip
Sprinkles and jimmies are always beautiful, but you can also dip into grated or toasted coconut, toffee pieces, cookie crumbles, crushed nuts, mini M&M’s, mini chocolate chips, candy crumbles…whatever you fancy! 
 
HOW WE MAKE THESE:
PICK THE RIGHT STRAWBERRIES.  Strawberries can be tricky depending on the time of the season.  The tastiest and sweetest strawberries are usually the smaller ones – and the most flavorful ones have a deep red hue throughout the entire berry – including the stem side (for the best flavor and texture, stay away from strawberries that are white or yellow at the core).   If they have a long stem, all the better!  Try to find the largest, reddest and freshest berries that you can find – “supersize” is the term I use! 

I try to find strawberries and raspberries that are fresh, dark red, plump and large enough to “dip” in chocolate.  Also, make sure that your berries aren’t too ripe or they will be mushy.  Discard any berries with soft spots.  There’s no sense trying to dip a bad berry!

1. USE THE RIGHT CHOCOLATE!  I try to use the best quality chocolate that I can for dipping – whether it’s dark chocolate, milk chocolate, or white chocolate.  Ghirardelli chocolate bars or melts are always a favorite, but you can use a high quality chocolate bar.
2. PREPARING YOUR BERRIES.  One of the main reasons that chocolate falls off fresh berries is that people wash them right before dipping.  Washing isn’t the problem – but any moisture that remains on any type of fruit before you dip it in chocolate will prevent the chocolate from sticking to the surface of the berry and will cause the chocolate to seize and loose its smooth texture.  Rinse your fresh berries in cool water, then drain well.  And then place each berry in a single layer on paper towels and allow them to dry completely before you even start melting your chocolate.  Because strawberries and raspberries are made of 90% water, do not dip when they are very cold – try to use room temperature berries – they will “hold” the melted chocolate better than refrigerated ones. 
3. PREPARE YOUR PANS & TOPPING.  Line baking sheets with parchment paper and have them ready.  Make sure all of your toppings are in small dip bowls and lined up ready to go.  Also, make sure that you have space in your refrigerator or another cool location for your pans so that the berries can chill and chocolate will set-up once you’ve dipped your berries.
4. MELT THE CHOCOLATE.  There are different ways to melt the chocolate – choose the one that works best for you.  Whether you melt it in a glass measuring cup in the microwave (30 seconds at a time on 50% power), in a double boiler on the stove (over just simmering and not boiling hot water), or in a Wilton Chocolate & Candy Melting Pot (my favorite way to melt chocolate!), just remember that you don’t want any moisture or high heat involved.  Any moisture will cause your chocolate to seize up, high heat will cause chocolate to burn or seize up – and in either case you’ll need to start all over with new chocolate – and that would make you cry!   COOKING SCHOOL SECRET: Add a half teaspoon of coconut oil or vegetable shortening for each ounce of chocolate when you are melting it, and it will help keep it smooth, shiny, and the perfect silky consistency for dipping. 
5. DIP YOUR BERRIES.  Pick the strawberries up, one at a time, by grasping the leaves or stem, and dipping them into the melted chocolate – leaving about ¼-inch of undipped at the top.  Once you’ve dipped and swirled the strawberry in the melted chocolate, lift it out of the chocolate and allow any excess to drip off.  Then place the dipped strawberries on the parchment paper.
   
6. MARBLED OR SWIRLED EFFECT.  To make swirls or a marbled effect so that it looks like a single layer or marbled chocolate, immediately after you dip the first time, drizzle with stripes of your second chocolate color. Then immediately take a toothpick and gently drag it vertically through the chocolate, going in alternate directions with each line to make a beautiful pattern, or spin the berry gently to create a marbled effect.  The chocolate will start to harden quickly, so you’ll need to work fast for this.
   
7. DOUBLE DIPPING or DRIZZLING.  If you want to double dip your berries or drizzle with a different kind of chocolate for a layered effect, you will want to wait until the first dip on the berries is set.  After your initial chocolate dip, let the berries sit in a cool location for about 15 minutes, and you should be all set!
   
8. TOP WITH SPRINKLES OR EXTRAS AS YOU GO.  If you want to add sprinkles, now is the time to sprinkle those on top or dip the berries into shallow bowls of your favorite toppings – berry by berry, as you go.  The chocolate will start to harden within a minute of dipping, so you don’t have time to go back and do this later on.  Sprinkles are always beautiful, but you can also dip into grated coconut, toffee pieces, cookie crumbles, crushed nuts, mini M&M’s…whatever you fancy! 
   
9. SHOULD CHOCOLATE-DIPPED BERRIES BE REFRIGERATED?  You may need to place the dipped berries in the fridge for the chocolate to set up for about 15 minutes – remember that chocolate doesn’t like to be chilled, so don’t wait too long!  The dipped berries will peel off beautifully from the parchment paper and have smooth bottoms.
   
10. Store the chocolate dipped berries on a layer of paper towels in a single layer in a cool location.  Chocolate double dipped berries taste best when eaten the same day they’re made, but if you’re making them ahead of time or weather conditions don’t allow the dipped berries to be stored outside the refrigerator, line a container with paper towels.  Once the chocolate has set, lay the dipped berries on top of the paper towels in a single layer, lay another piece of paper towel loosely on top of the berries and cover; keep in the fridge or a cool location (this should help any moisture from condensing on the berries and chocolate).  Remove from fridge about 30 minutes before serving – the fruit is more flavorful and the chocolate less “hard and crunchy” at room temperature – but depending on the weather, you may not have that option.  They are best served within a day or two of preparing – if they last that long!

YIELD:  Varies on size of berries
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NOTES: 

• Uses high quality chocolate for best results.
• This recipe can be easily doubled – just make sure you have enough pans prepared before you start!
• When melting chocolate to use in such items as chocolate covered berries, often times a recipe will call for added shortening. This is because the addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product.  The ratio between shortening and chocolate is very straightforward. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth. Remember: Do not use butter or margarine because both of these contain water, which can ruin the melting process.
• You can also use this same recipe and method to dip blackberries, green grapes and blueberries!
• If you are a fan of dried fruit, you can also use this recipe and method to dip dried apricots or mango.
• If you would like to make your own “edible fruit” arrangements for a party and will be serving the fruit right away, you can also dip fresh pineapple (pat dry with a paper towel to remove as much excess moisture as you can before dipping) or fresh sliced apples.  Place each chocolate-dipped piece of fruit (strawberries, raspberries, pineapple, apples, etc.) on a bamboo skewer or appetizer/cocktail toothpick to create an arrangement and to serve.

Originally posted February 2011; revised & reposted Feb 2018 & Feb 2019
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