Every year I make dipped strawberries at home. Usually, it is for Valentine’s day, but there are other occasions I will find a reason to enjoy some strawberries dipped in a bath of chocolate. Although dipping strawberries is a relatively easy process and recipe, there are tips you can follow to make them look pretty and last longer.
It took me a few years to master the perfectly dipped strawberry, but it was worth the patience. As easy as this process is for someone who makes them often, I get asked how I make mine frequently. Those candy companies aren’t making twenty bucks on half-dozen chocolate-dipped strawberry purchases for nothing! There is a reason they charge so much, and a reason people buy them.
They are good. And they are like artwork. Candy artwork.
TIPS FOR MAKING THE BEST DIPPED STRAWBERRIES:
- Purchase the strawberries within 2-3 days before use. Make sure they aren’t too ripe (soft). A bright red (not dark red) with a white top, near the stem, is the best ripeness for dipping.
- Select strawberries that have the leaves still on them. This will make it easier for dipping and look best for presentation.
- Do not purchase strawberries from a refrigerated case or store them in the fridge. Room temperature strawberries are essential to avoid “sweating” after they are dipped.
- Wash strawberries immediately and allow them to air dry. I usually do this the day below I dip them, to allow enough drying time.
HOW TO DIP & DECORATE STRAWBERRIES:
- Choose a good quality dipping chocolate (Wilton’s candy melts work well!). If you’d like to double-dip the strawberries, select two different types of chocolate (typically I do a white and dark chocolate combo).
- You can purchase dipping tools to dip the strawberries, however, I generally I just hold the strawberry by the leaves to dip.
- Use a sheet pan, layered with parchment (or wax) paper, to let dipped strawberries dry.
- Start by melting chocolate in a glass measuring cup (this works best for me) or in a double-boiler or in a pan over hot water. Dip strawberry, pointed end down until emerged so that just a little bit of the red is still showing. Set on the lined sheet pan to dry.
- Adding a small amount of oil to the melted chocolate gives the melted chocolate a smoother, glazy texture and appearance.
- If you are doing a second dip with another chocolate, be sure that the first layer has had time to dry before dipping a second time.
- Do not refrigerate (to avoid the “sweating” the strawberries).
DECORATING DIPPED STRAWBERRIES OPTIONS:
There are a number of ways you can decorate chocolate-covered strawberries, you will want to make sure you sprinkle or drip the chocolate-covered strawberry with these options before the chocolate dries.
- Sprinkles (a variety of sprinkles can be used to add color or to fit a holiday theme)
- Chopped nuts (almonds and peanuts work well)
- Coconut flakes
- Crushed Oreos
- Crushed vanilla wafers
- Mini chocolate chips
- Kraft Caramel Bits (melted in the microwave and drizzled on)
- Crushed peppermint candies