How to Make Chocolate Covered Strawberries

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Wash the strawberries in a large bowl of cool water with about 1/3 cup baking soda, soaking for about a minute, then rinse.
2. Dry the berries thoroughly on paper towels; they must be completely dry before dipping.
3. Melt the chocolate in the microwave in 1-minute bursts, stirring after each, until silky smooth; or over a bowl set above barely simmering water, not touching it, stirring often until smooth.
4. For white chocolate, microwave in 30-second bursts, stirring; if it stays thick and clumpy, stir in 1 to 2 tsp shortening.
5. Hold each berry by the leaves, dip it into the melted chocolate and rotate to coat it all over.
6. Twirl the berry by the stem to let excess drip back into the bowl; scrape the back with a small spatula if needed.
7. Set the berries on a baking sheet lined with a silicone mat or parchment paper.
8. For a drizzle, let the base set, then pipe melted chocolate of the contrasting colour from a piping bag with a tiny cut tip over the berry.
9. For sprinkles or chopped nuts, add them while the chocolate base is still wet; use white chocolate base for dark or mixed sprinkles, dark base for light sprinkles.
10. Eat within 24 to 36 hours; to keep a few hours, leave on a tray at room temperature, or for overnight store in an airtight container in the fridge.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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