- 16oz. strawberriesroom temperature
- 8oz. baking chocolate, chopped(semi-sweet, bittersweet, milk or white)
- 2teaspoons Vegetable oil
- 4oz. white chocolate chips with 1 tsp vegetable oil***
- nuts peanuts, pistachios, pecans, etc.
- toasted coconut
- mini chocolate chips
- Chocolate shavings
- Oreo or any cookie crumbs
- candy canes
Line a baking tray with parchment paper. Set aside. Get any topping ready and set aside.
Rinse strawberries and dry VERY WELL.
Add chocolate and vegetable oil to a small microwave safe bowl and microwave at 50% power for 60 seconds, stir then continue to microwave at 50% power at 30 second intervals, stirring in between, until melted and smooth. Alternatively, you can melt chocolate using a double broiler (see post for broiler details).
Working with one strawberry at a time, hold strawberry by the stem, dip in the chocolate, let excess drip off, and gently scrape the bottom against the rim of the bowl to remove excess chocolate then place on parchment paper OR immediately dip and roll in desired coating then transfer to parchment paper. Let chocolate set at room temperature unless serving immediately then refrigerate 20-30 minutes or until set then remove from refrigerator to store.
Chocolate Covered Strawberries are best served fresh, the same day they are made and stored in a cool place – not in the refrigerator.
If stored longer than a day, the berries gradually release moisture so they will gradually get mushy.
If weather conditions don’t allow strawberries to be stored outside the refrigerator then line a sealable container with paper towels (to wick away moisture), place strawberries in a single layer and cover. Be aware that condensation will occur and the chocolate can get white and chalky.
You can serve the refrigerated chocolate strawberries chilled or let sit at room temperature for 30 minutes. Chilled strawberries will have a nice crunch to the chocolate, whereas room temperature strawberries will have slightly softer chocolate.