How to Make Chocolate Covered Strawberries

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If You Can Operate a Microwave, You Can Dip Strawberries

Just in time for Mother’s Day, let’s have a primer in chocolate-dipped strawberries.  Possibly one of the most simple yet elegant desserts.  There are really few tricks to making great chocolate-dipped strawberries.    This is perfect strawberry season and this year’s crop is amazing.  Gorgeous California berries abound and they are huge, juicy and begging for a chocolate bath.

We probably sound like a broken record, but purchase the best strawberries you can find and spare no expense with the quality of the chocolate for dipping–it does make a difference.  So what are you waiting for?  So here are your instructions on how to make chocolate covered strawberries.


1.  Wash and dry strawberries, making sure to remove any of the remaining brown that sometimes stick to the berries.

2.  Make sure your berries are room temperature.

3.  Temper chocolate (milk, dark or white–your choice)–see instructions below.

4.  Dip berries in tempered chocolate leaving a small amount of the red berry showing at the top.

5.  Allow chocolate to set up, preferably at room temperature.

6.  If desired, you can temper a small amount of white chocolate and drizzle a design on your berries.

Microwave Chocolate Tempering

Chocolate must be carefully tempered (or pre-crystallized to achieve the luster, proper melting properties, and stability of quality chocolates).   The technique is quite easy if practiced with care and patience.

Here is a quick method to achieve a beautiful temper to your chocolate without specialized equipment.   Chocolate may be melted in the microwave. The cooking time will vary with the kind of microwave and the amount of chocolate.

      1. Place the chocolate in a microwave-safe plastic container. Chocolate should be broken up; it will melt faster and more evenly in small pieces.
      2. Microwave on high for one minute.  Stir.
      3. Use rubber spatula to coax remaining soft pieces to melt. Continue to stir and if necessary, continue microwaving in 5-10 second increments until melting is complete.
      4. Chocolate should appear smooth, shiny and free of bubbles, grainy consistency or lumps. The melted chocolate is in temper and ready to be used!


        1.  Heat SLOWLY!  Do not overheat.  Even though it seems as if the chocolate is melting too slowly, 5 seconds will make a significant difference!
        2. White chocolate will melt slower than milk chocolate
        3. Dark chocolate the slowest
        4. Use high quality chocolate for all cooking projects—the better the ingredient, the better the results.
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