Chocolate Covered Strawberries

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Making a DIY chocolate covered strawberries bouquet at home allows you to customize the chocolate, decorations, and presentation to suit any occasion. Use dark, milk, or white chocolate, then finish with drizzles, sprinkles, or crushed nuts for a professional, bakery-style look.

Prep Time40

Total Time40

Course: Dessert

Cuisine: American

Keyword: chocolate covered strawberries

Servings: servings

Calories: 89kcal

Author: Tara Noland

Equipment

Ingredients

20-24 fresh strawberries leaf on
8 oz milk chocolate
6 oz white chocolate

Instructions

Wash strawberries and pat them dry extremely well. Any moisture will ruin the temper and coating. Let them finish air-drying for 10 - 15 minutes. Keep the leaves on for an easier handle.
Temper the milk chocolate. You’ll need a bowl + a small pot + a spatula + a thermometer. Add two-thirds of the chopped milk chocolate to a heatproof bowl. Place over a pot with barely simmering water (double boiler). Stir until it reaches 113 - 118°F.
Remove bowl from heat. Add the remaining 1/3 chocolate and stir continuously. Keep stirring until the chocolate cools to 82 - 84°F.
Warm the chocolate back over the pot for just a few seconds. Bring it to 86 - 88°F; this is the working temperature. Hold the strawberry by the leaves, dip half of the strawberries in milk chocolate, lift, and twist slightly. Let excess drip off.
Set on parchment paper or directly stick them into large skewers to make a bunch.
Temper the white chocolate. Follow the exact same method, but use these temps:
●   Melt to: 105 - 110°F
●   Cool to: 78 - 80°F
●   Reheat to working temp: 82 - 84°F
Now dip the remaining strawberries in melted white chocolate.
Optional: Place the remaining melted chocolate in small piping bags to draw some lines around the covered strawberries. Wait until the coating is completely set to do this.

Notes

See the post for more information, photos and tips.

Nutrition