 Valentine Chocolate Dipped Strawberries & Raspberries There's just something magical about Chocolate Covered Strawberries and Raspberries! So silky and velvety on the outside - and bright, juicy and bursting with flavor on the on the inside. Not only perfect to look at, but perfect with every bite - a party in your mouth! These are so easy to make that you'll never buy them again! All it takes is some perfect berries, GOOD quality chocolate (dark semi-sweet, milk or white chocolate) and you're in business! As I've said before, this really isn't so much a recipe as it is a process, but once you know the secrets, you'll be impressing your family and friends with beautiful chocolate double-dipped strawberries and raspberries too! Fresh spring strawberries and raspberries are starting to show up at the market 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! There's always lots of excitement when Double-Dipped Chocolate Berries show up - whether it's for a crowd, or just a wonderful quiet party for two...  Valentine Chocolate Dipped Strawberries & Raspberries PICK THE RIGHT STRAWBERRIES & RASPBERRIES.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! For Raspberries, try to find the largest, reddest and freshest berries that you can find – “supersize” is the kind of raspberry I look for! This is also the time to spring for ORGANIC berries if you can find them! 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! USE THE RIGHT CHOCOLATE.Use the best quality chocolate that you can for dipping - whether it's dark chocolate, semi-sweet, milk chocolate, white, or bittersweet chocolate. You can also layer or drizzle one type of chocolate over another. Ghirardelli chocolate bars or melts work beautifully, but you can use any high quality chocolate bar or melts. But do yourself a favor - don't use chocolate chips for dipping! It just won't give you the silky, smooth look you want. PREPARE YOUR BERRIES.One of the main reasons that chocolate falls or slides 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 GET EVERYTHING READY.
 Snowflakes & Coffeecakes Chocolate Covered Strawberries & Raspberries 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 DIP THE BERRIES.Pick the strawberries up, one at a time, by grasping the leaves or stem, and dipping into the melted chocolate - leaving about 1/4-inch of undipped berry 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. For raspberries, grasp the top of the berry with your fingertips, or set the berry on the tines of a fork or candy fork, placing your finger on top of the berry to balance it, and dip to within 1/2-inch from the top of the berry. Raspberries are a little more delicate than strawberries to dip, so just take your time and dip as carefully as you can.
DOUBLE DIPPING, DRIZZLING & SWIRLING.This is the one time that double-dipping is encouraged! You can get very creative with your berries - marbled or swirled, double dipped or drizzled. Creativity is so delicious! To make swirls or a marbled effect, immediately after you dip the first time, drizzle with your second chocolate color. Then immediately take a toothpick and gently drag it vertically though the chocolate, pulling it in an alternate direction 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 look. If you want to double dip your berries or drizzle with a different kind of chocolate for a layered effect, you will need 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 then proceed. SPRINKLE AS YOU GO.If you want to add sprinkles, now is the time to sprinkle those on top - 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 easy - there are so many fun holiday sprinkles, quins 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&Ms. Easy!  Chocolate Dipped Raspberries DO CHOCOLATE-DIPPED BERRIES NEED TO 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. 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!  Chocolate Dipped Berries These are a natural for Valentine's Day, but you've seen them at all kinds of special events. Double-dipped pastel colored white chocolate strawberries look like roses for baby and bridal showers. Fancy double dipped white & dark chocolate tuxedo and wedding dress berries for weddings. Dark chocolate with Kelly green chocolate drizzles are perfect for St. Patrick's Day. The possibilities are endless...all it takes is a little bit of time and creativity. Have fun making these, and I hope you love every bite!
INGREDIENTS:
1 lb. fresh Strawberries & Raspberries (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, Quins & Jimmies Coconut 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: 1. PICK THE RIGHT STRAWBERRIES & RASPBERRIES. 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! For Raspberries, 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! 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. For raspberries, grasp the top of the berry, or set the berry on the tines of a fork or candy fork, placing your finger on top of the berry to balance it, and dip to within ½-inch from the top of the berry. They are a little more delicate than strawberries to dip, so just take your time and dip as carefully as you can. 7. 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. 8. 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! 9. 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! 10. 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. 11. 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 NOTES:
Originally posted February 2011; revised & reposted Feb 2018 & Feb 2019
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