How To Make Perfect Chocolate Covered Strawberries
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Step by step instructions for how to make perfect chocolate covered strawberries. All you need is TWO simple ingredients!
Skip the expensive pre-made chocolate covered strawberries and make them yourself! They’re quick, easy and the perfect gift to give for Valentine’s Day. They can look elegant or fun, no candy-making skills required. The entire family can get involved!
Pull up your sleeves, wash those strawberries and melt your wafers, because you’re going to be a pro by the end of this post!
HOW TO PREPARE THE STRAWBERRIES:
- Pick ripe, deep red strawberries. This can be tricky, especially because strawberry season is just starting. Make sure the strawberries you choose are similar in size, firm, blemish-free, and red all the way up to the leaves.
- Rinse your strawberries in cool water, then pat dry. Make sure they are completely dry before dipping them. If you’re not using strawberries from a farmer’s market or berry patch, make sure to remove them from the fridge before preparing anything else. Any excess moisture will prevent the chocolate from sticking to the strawberries or could cause water drops to pool in the chocolate.
WHAT TYPE OF CHOCOLATE SHOULD YOU USE FOR CHOCOLATE COVERED STRAWBERRIES?
Quality is key! Don’t grab a bag of cheap chocolate chips or a waxy bar of chocolate. You will taste and see the difference. Grab a bag of Ghirardelli Melting Wafers instead. They’re incredibly easy to work with. You don’t have to temper them (because who has time for that finicky process?) and they stay silky smooth long enough to dip several batches of strawberries. Once dried, they have a nice snap and a beautiful sheen to them.
You can use either Dark or White Melting Wafers or a combination of the two. The choice is yours!
HOW TO MELT CHOCOLATE FLAVORED WAFERS FOR DIPPING:
- In the microwave: pour wafers into a microwave-safe bowl and heat on half power for 30 second increments. Stir until smooth.
- On the stovetop: use a double boiler set over medium-low heat and stir until smooth.
TIPS FOR DIPPING STRAWBERRIES:
- Dip in warm, but not hot melted wafers. This will prevent the strawberries from getting scorched (which will cause them to soften after being dipped).
- Once dipped, swirl in a circular motion to remove excess. This will prevent a large base from forming.
- Place dipped strawberries on wax paper, parchment paper, or a silicone baking mat for easy removal.
- Leave the strawberries to set at room temperature, it should only take a few minutes.
- Choose your garnishes wisely. They should be the appropriate size. For example, if you’re using sprinkles or nuts, make sure they are really small in size.
- To pipe decorative stripes or designs, you can use a ziplock bag to do so- no piping bag or tips required!
STORING CHOCOLATE COVERED STRAWBERRIES:
Chocolate covered strawberries should be stored in a cool place. If you are making these in a cool environment, you may be able to store them at room temperature for up to 24 hours. If you are making them in a warmer environment (anything above 68 degrees), you will need to store them in an airtight container in the refrigerator. You can either store them in a fancy food saver container, or in a container lined with paper towels. Doing so will help prevent condensation from forming on or underneath the strawberries.
HOW LONG DO CHOCOLATE COVERED STRAWBERRIES LAST?
Ideally, chocolate covered strawberries should be eaten within 24 hours of dipping. They can last up to 2-3 days, but they may begin to soften inside.
CREATIVE WAYS TO USE CHOCOLATE COVERED STRAWBERRIES:
- Place on top of cheesecake
- Place on top of cupcakes
- Place on top of slices of cake
- Use in “flower” bouquets
- Place in a heart-shaped box
- Red, Ripe Strawberries
- Ghirardelli White Or Dark Melting Wafers
- Chopped Nuts
- Crushed freeze-dried fruit
- Dried coconut
- Mini chocolate chips
- Line a baking sheet with wax paper, parchment paper, or a silicone baking mat.
- Wash strawberries and pat completely dry.
- In a microwave-safe bowl, melt desired melting wafers on half power for 30 second increments, stir until smooth.
- Grab the strawberry by the stem and dip into the chocolate. Lift directly above the bowl and gently swirl the strawberry in circular motions to remove excess chocolate.
- Place on prepared baking sheet. Garnish if desired, then let set until firm, about 5-10 minutes.
- If using a contrasting chocolate, drizzle, then garnish if desired. Let set until firm, about 5 -10 minutes.
- Serve immediately, package for gifting, use as a garnish, or store until needed. To store: refrigerate in an airtight container lined with paper towels for 2-3 days.