Chocolate Covered Strawberries

If you were to buy these in a store, how much do you think they’d cost? Twenty bucks? Thirty? Forty? (At $2 each, they’d be $42.)

But wait! You can make them at home for less than $9! Chocolate covered strawberries are one of my favorite desserts. Simple, delicious, and kinda sorta healthy since they contain fruit. Also, they contain chocolate, which is scientifically the greatest thing on the face of the earth. Obviously. Here’s a quick tutorial on how to make your own delicious chocolate covered strawberries, which is pretty darn easy.

First: assemble quality ingredients. Fresh strawberries without bruises or yucky spots: check!

And then some GOOD chocolate. Please, for the love of all things holy, use good chocolate. I’m using Valrhona Guanja dark chocolate coverture, which is an easy one to melt into a beautiful, smooth liquid. You can use dark or milk chocolate as long as it’s a good quality. If you use a Hershey’s bar, so help me, I’ll come over and smack you upside the head. It cannot be permitted!

Second: wash and dry the strawberries!

Make sure they are VERY dry. Chocolate and water are not friends. They aren’t even acquaintances; you might say they are mortal enemies. If you introduce water to chocolate, the chocolate will seize. “Seized” chocolate is lumpy, dull in color, and really a tragic, terrible waste. Carpe diem if you wish, but never carpe chocolate. (Sorry. I so rarely get to use “carpe” with anything.)

Third: melt the chocolate. A lot of people are intimidated by working with chocolate, but it’s really pretty easy. Just use a microwave-safe container, dump some chocolate in, and zap for 30 seconds, then stir. Then another 30 if you need it. If the chocolate still isn’t melted, try 15 second intervals. Make sure you stir well in between each zapping, because often the heat from the already-melted chocolate will melt the solid pieces if you just give it a moment. The only thing to really make sure of here is that you don’t get it above 120 degrees Fahrenheit, because that will also result in seized, yucky chocolate.

Fourth: dip the berries! Hold onto the stems and gently dunk the berries in the melted chocolate.

Hold it up and let the excess chocolate drizzle off the end, and then place them onto a piece of parchment paper.

It helps if you gently nudge each dipped berry forwards (towards the tip) to make them look prettier.

Then the most difficult part: letting them dry completely before you scarf them all down. But once they are dry (you’ll know because they will come easily off the parchment paper and not leave any bits of soft chocolate behind), let the scarfing commence!

Oooooooh. Would you just look at these?

Goodness gracious. And these delectable-looking things…

Drool.

Love, peace, and chocolate on everything,

Sumiko

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1 Comment

  1. As a side note on melting chocolate, I actually prefer to keep it under 97 degrees Fahrenheit for an even smoother finished product.

    Reply

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