How to Make Chocolate-Covered Strawberries the Right Way

Chocolate-covered strawberries are one of the most impressive-looking, yet fundamentally simple desserts you can make—and the result is a harmonious combination that brings together sweet, tart, and bitter flavors. Whether you keep things straightforward (oh, the joy of a two-ingredient recipe!) or add toppings that suit your fancy, your final creations are sure to delight.

Selecting the Strawberries

First, be sure to choose the right strawberries for the job. We suggest steering clear of giant-sized berries when shopping. They may seem enticing (after all, more strawberry means more chocolate), but smaller ones are usually tastier—they're sweeter, with a more intense strawberry flavor. Depending on the time of year, you may not have many options, but look for fruits that are deep red (no white shoulders) and roughly the same size. An added bonus: Berries with decent-sized stems you can hold on to when dipping.

To prepare the berries for dipping, gently rinse them in water and let them dry fully on cloth or paper towels (any moisture will prevent the chocolate from adhering).

The Best Chocolate to Use

You can use chopped dark, semisweet, or white chocolate. About 8 ounces of chocolate should cover a pound of berries. Avoid using chocolate chips since they usually have added ingredients that help maintain their shape when heated and won't melt down smoothly. To achieve a snappy chocolate shell over the strawberry and a glossy shine, your best bet is to temper the chocolate:

1. Bring a saucepan with 2 inches of water to a simmer. Place a metal bowl containing 2/3 of the chocolate over the water in the saucepan; stir until the chocolate melts.
2. Immediately remove the bowl from the saucepan, add the remaining chocolate, and stir vigorously.
3. Reheat the chocolate briefly by placing the bowl back over the saucepan (the ideal temperature is 89 degrees Fahrenheit—you can use a candy thermometer to check this).

Now you're ready to dip.

How to Dip

This is the fun part. Line a baking sheet with parchment or wax paper to catch chocolate drips and prevent the strawberries from sticking.

1. Working with one strawberry at a time, gently gather up the leaves so they don't get chocolate on them and dip the berry into your bowl of chocolate, twirling the strawberry in chocolate to coat.
2. Let any excess chocolate drip back into the bowl and place the coated strawberry on a lined baking sheet to set.
3. Repeat with remaining strawberries.

Optional Extras

Chocolate and strawberries together are delicious, but why not take things up a notch?

Tinted White Chocolate

If you're using white chocolate and want to tint it before dipping, use a powdered or oil-based dye. For powdered dye, add it as soon as the chocolate starts to melt; for oil-based dye, stir it in after the chocolate melts. (Water-based dyes can cause the melted chocolate to separate.)

Toppings

Toppings can also be fun and add interesting flavors and textures to these treats. Almost anything goes; here are a few of our favorite ideas:

• melted chocolate drizzle (use a pastry bag with a small opening or tip)
• crushed toasted almonds
• peanuts
• pecans
• pistachios
• grated coconut
• sprinkles
• cookie crumbs
• freeze-dried berries

Very small pieces work best, so be sure to finely chop any nuts or dried fruits first.

1. Place topping on a plate or shallow bowl and carefully roll freshly dipped strawberry in it (before the chocolate sets), pressing gently to help topping adhere.
2. Transfer to lined baking sheet to set.

How Long Do Chocolate Covered Strawberries Last?

Chocolate-covered strawberries will last two to three days in the refrigerator, but we do not recommend making them too far in advance.

If you make them on the day they will be eaten, don't refrigerate them. If you store them in the refrigerator for more than an hour, drops of condensation may collect on the chocolate. If you do need to make them ahead, let them sit at room temperature for 30 minutes before serving.

If you have any leftover chocolate-covered strawberries, refrigerate them, but allow them to come to room temperature before eating them.