How to Make Chocolate-Covered Strawberries

Is there any decadent treat more classic than chocolate-covered strawberries?

They’re simple, they’re delicious, and they work well at virtually any occasion, from family picnics to romantic evenings with your significant other.

They’re especially perfect for the warmer months, when dense baked goods can feel too heavy but your palate still craves something sweet. And the cherry (or should we say, the strawberry) on top? They’re exceptionally easy to make. Here’s how to do it right.

Source your ingredients.

Because this treat is so simple, there’s nowhere for either of the two main ingredients to hide. That means quality is especially key. Look for strawberries that are in season, ripe, and fresh—if you can pick them up from a local farmer or farmer’s market, that’s ideal. When it comes to the chocolate, spring for the good stuff in the form of a semisweet variety that’s sourced well and isn’t tainted with cheap additives. (Ahem...might we  suggest TCHO?)

Different recipes call for different amounts of strawberries and chocolate. Ultimately, the best amounts for you will come down to your preferred strawberry-to-chocolate ratio. If you’re not sure where to start, the Queen of Baking (aka Martha Stewart) recommends investing in one pound of (or approximately 20) large strawberries with the stems on and eight ounces of semisweet chocolate.

Wash and dry the strawberries.

Nobody wants to discover a bug or hunks of dirt mixed in with their strawberry’s chocolate coating. Make sure the strawberries are free of debris by thoroughly rinsing them under cool, running water. Next, pat each one dry and lay out the strawberries on a cloth or cutting board to allow them to air dry. It’s very important that the strawberries be completely dry before you dip them in the chocolate, because residual water droplets can prevent the chocolate from sticking to the berries and/or cause the chocolate to seize and develop an unappetizing grainy texture.

Chop up the chocolate.

As seasoned bakers will know, the easiest way to chop up larger chunks or bars of chocolate is to use a long, serrated knife. Chopping up the chocolate will make it easier to melt, which happens to be the next step! Imagine that...

Melt the chocolate.

This is the trickiest part of the whole recipe. While there are several strategies for melting chocolate (including using the microwave), most pros agree that a water bath is the way to go. No matter which method you choose, go slowly and avoid getting water in the chocolate.  

Prepare a sheet pan.

It’s useful to prepare a sheet pan before dipping the strawberries so you have somewhere to put them once you’ve dunked them in chocolate. In order to do this, simply line the sheet pan with parchment paper or waxed paper. Now you’re ready to dunk!

Dip the strawberries.  

One at a time, pick up each strawberry by the stem and dip it into the chocolate. Twist it slightly while it’s in the chocolate to ensure that it’s coated on all sides (but do leave some red at the top for an aesthetically pleasing presentation). Next, gently lift the strawberry out of the chocolate and turn it from side to side to allow excess chocolate to drip back into the bowl. Then transfer the strawberry to the sheet pan and lay it on its side.

Consider embellishments.

If you want to take things up a notch, you could sprinkle or roll the strawberries in crushed or chopped nuts of your choosing (after dipping them in the chocolate) or add white chocolate drizzles for an extra pop of color.

Give the chocolate time to set.

Leave the strawberries sitting out until the chocolate has set, which could take anywhere from 15 to 30 minutes. If your kitchen is warm, go ahead and pop the strawberries in the fridge—but try to limit their time there to no more than an hour. Any longer, and you risk condensation forming on the chocolate.


Serve and enjoy!

Chocolate-covered strawberries will taste their best if they’re consumed on the same day they’re prepared. We’re guessing that’s not going to be a challenge!