Chocolate Covered Strawberries

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• Step 1

  Wash and thoroughly dry your strawberries. If using store-bought chocolate bars, chop them into small pieces to ensure even melting.

  • 12 strawberries, washed and dried (450 g)
• Step 2

  To temper dark chocolate, melt half of the dark chocolate in a small saucepan or saucier over low heat until it reaches 113-122°F (45-50°C). Stir continuously and check the temperature with a thermometer to avoid overheating.
• Step 3

  After the dark chocolate has completely melted, turn off the heat and add the remaining half of the dark chocolate. Stir continuously until it dissolves completely. The goal is to lower the temperature to 87-89°F (31-32°C). If needed, add additional unmelted chocolate to help reach the target temperature.

  This process, called seeding, reintroduces stable cocoa butter crystals into the melted chocolate, ensuring a glossier finish and a snappier bite in the final product.

  • 3 cup dark chocolate (360 g)
    (Callebaut callets — or 6 store-bought dark chocolate bars, chopped)
• Step 4

  To test the tempered chocolate, dip the back of a spoon into the chocolate and set it aside for 1-3 minutes at room temperature. The chocolate should harden with a glossy and smooth texture. If it appears dull or remains soft, the chocolate may need to re-tempered. You can always restart the tempering process by melting the chocolate back to 113-122°F (45-50°C).
• Step 5

  Now that your dark chocolate is tempered and ready, dip each strawberry into the chocolate, coating it evenly. If the chocolate is too shallow for dipping, transfer it into a cup to make coating the strawberries easier.

  Once coated, place the strawberries on a parchment-lined tray and set them aside at room temperature to allow the chocolate to harden.

  • 12 strawberries, washed and dried (450 g)
• Step 6

  To temper white chocolate, melt half of the white chocolate in a small saucepan or saucier over low heat until it reaches 113°F (45°C). Stir continuously and monitor the temperature with a thermometer to avoid overheating, as white chocolate burns easily.

  Once fully melted, remove from heat and gradually add the remaining white chocolate, stirring constantly to help it dissolve. The goal is to lower the temperature to 82-84°F (28-29°C). If needed, add additional unmelted white chocolate to help reach the target temperature.

  • 2 cup white chocolate (240 g)
    (Callebaut callets — or 4 store-bought white chocolate bars, chopped)
• Step 7

  Carefully pour the melted white chocolate into a medium-sized ziplock bag. Seal the bag and tilt it, pushing all the chocolate into one corner to create a makeshift piping bag.

  To drizzle the white chocolate over the strawberries, use scissors to snip a small hole at the tip of the bag. Gently squeeze the bag to drizzle thin lines over the chocolate-covered strawberries.

  For an easier method, you can also use a spoon to drizzle the white chocolate over the strawberries in a zigzag pattern.
• Step 8

  Let the chocolate-covered strawberries set for 5-10 minutes at room temperature. If you prefer a quicker setup, place them in the refrigerator for 5 minutes to firm up.

  Once the chocolate has fully set, they’re ready to enjoy!