Practical Way to Make Recipe Chocolate Dipped Strawberries with Simple Techniques

In a small sauce pan add a small amount of water and place it on the stove. use low medium heat to simmer the water.

After you have rinsed your strawberries under cool running water, dry them thoroughly and completely with a paper towel, stem included. There must be NO wet spots on them whatsoever. Place them in a bowl and set aside.

Have an additional plate (or tray if making in bulk) close to where you will be dipping, cover the top with parchment paper. Once your water is simmering with steam place a wide mouthed bowl over the top and allow it to heat up for a few minutes.

Pour your chocolate chips, or cut up bar into the bowl, make sure to hold the bowl (if needed) and begin to carefully stir the chocolate around. This is a patient process and you will want to continue to stir until all the chocolate has melted. Once chocolate has melted and has a smooth consistency add in a small amount of neutral oil, such as canola or vegetable and stir it in.

With your chocolate still on the heat source from the pan, carefully pick up a strawberry by the stem and begin to rotate it around in the chocolate until the strawberry is fully covered. Let any excess drip back into the bowl before placing on a plate. continue until all strawberries are covered. Allow strawberries to rest as you melt your white chocolate.

Pour your white baking chips (white chocolate), or cut up bar into the bowl, make sure to hold the bowl (if needed) and begin to carefully stir the white chocolate around. This is a patient process and you will want to continue to stir until all the chips or bar has melted. Once melted and has a smooth consistency add in a small amount of neutral oil, such as canola or vegetable and stir it in.

With white chocolate in a piping bag carefully drizzle your berries with desired amount of white chocolate, or you can use a knife and do more of a splatter paint effect for your strawberries. once all berries have been covered with desired amount, place your plate uncovered into your refrigerator to continue to set up.

Refrigeration times:

For softer chocolate shell allow up to 30 minutes before serving.

For harder chocolate shell allow up to 1 – 2 hours before serving.

Store in an airtight container, these are best kept in the refrigerator to maintain a hard chocolate shell. To help with condensation “sweating”, sprinkle a small amount of baking soda on the bottom your container and cover that with a paper towel before placing strawberries into container and covering.