Chocolate Covered Strawberries + An Explanation of Chocolate Behavior

I remember one of the first times I made chocolate covered strawberries in high school, after my friend and I had dipped all of the strawberries in chocolate, she said “Okay, now do we put them in the oven?”

I also recently got asked for a recipe for chocolate covered strawberries. People seem to be so confuzzled by chocolate covered strawberries, and I’m not sure why.  Regardless, there are actually some key steps one needs to take just because chocolate likes to act so funny.  A drop of water on any of those strawberries, and your chocolate will seize up into a clumpy grainy mess (chocolate is a dry liquid…more on this below).  Let’s talk chocolate behavior:

1 lb strawberries
8 oz semi sweet chocolate, chopped
3 oz white chocolate, chopped

Rinse your strawberries, then dry them individually with a paper towel.  Dry them very, very, very well, then let them air dry for a little while to really make sure there is no water.  If your melted chocolate has ever turned into a grainy clumpy mess, you have experienced first hand what a little bit of water can do to your chocolate.  The reason is because chocolate is a “dry liquid,” made up of cocoa butter (fat) and dry particles of cocoa powder and sugar.  If you get water in that liquid, you give the dry particles something to stick to, and they clump together.  Not very good for chocolate dipped strawberries.

There are two ways to melt your chocolate:

1.  The better method: Set up a double boiler (a heatproof bowl over a saucepan with an inch of simmering water).  Once the water is simmering, turn off the heat, and let the residual steam melt the chocolate (do not use a wooden spoon to stir, which may have moisture in it.  Use a spatula).  Once the chocolate has melted, bring the saucepan with you to wherever you dip your strawberries, which will help the chocolate stay nice and glossy and melted.

2.  An acceptable method: Microwave your chocolate in 30 second intervals, stirring each time.  Be very careful not to overheat the chocolate.  Stop microwaving if only little bits of chocolate are left, as there should be enough residual heat to melt the rest.

I usually do the first method for the dark chocolate, then just microwave the white drizzling chocolate.

Set a big sheet of wax or parchment paper on a sheet pan.  Twirl the super dry strawberries in your dark chocolate to coat evenly, then lay them on the wax paper.

Once you are done dipping in the dark chocolate, dip a fork in the melted white chocolate and flick your wrist across the dark chocolate strawberries to make a pretty little drizzle.
If you like a hard chocolate shell, stick the strawberries in the refrigerator for them to harden up.  If you like softer chocolate, wait for the chocolate to harden at room temperature.

Thanks for stopping by to read my post!  Oh, and if any of you are on facebook, I have created a facebook page.  I will be doing a giveaway tomorrow!

Click here to print the chocolate covered strawberries recipe.

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5 Responses to Chocolate Covered Strawberries + An Explanation of Chocolate Behavior

  1. Ally Lynn says:

    WOW. That drizzle really sends them over the edge visually. I think I’ll go make some tonight!!

  2. magicofspice says:

    So beautiful! If I were not allergic to strawberries I would dive right in 🙂

  3. Great tips, and they turned out beautifully. When you mentioned the water, I thought oh I bet that’s what happened that one time… I’m not gonna speak of it.:)

  4. rsmacaalay says:

    Wow not just yummy but they are an eye candy!

  5. Beth says:

    What an interesting explanation! I’ve never heard the term “dry liquid” before, but it’s great to know the science behind the recipe

Enlighten us all with your food thoughts and wisdom =)

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