Had to post this while strawberry season is at its height….
You may have tried dipping strawberries in the past, and maybe the chocolate didn’t melt right, or is seized, or it started out nice, but then the chocolate got chunky and icky. You may have given up on trying it again, thinking that there is nothing simple about dipping fruit. Well, it really can be simple, so long as you follow some important tips. I can dip three pounds of strawberries in about 10 minutes, and so can you. This post does not contain a recipe per se, but instead some easy to follow directions. Next time you’re thinking of ordering fancy dipped strawberries for a special occasion, or a special someone, make them yourself and save a bundle!
Dolci Frutta is my favorite brand of melting chocolate. I have tried many, but this brand melts nice and thin, produces a perfect hard shell, and has a great flavor.
Chocolate Dipped Strawberries
- 3 pounds strawberries at room temperature
- 1 container 8 oz. Dolci Frutta* melting chocolate
- 2 oz. white chocolate chips
- 1 tsp. or more canola oil
Directions containing '»' are very important and must be followed exactly
- Prepare working area: line a tray or cookie sheet with wax or parchment paper.
- Clean strawberries well.
- »Dry strawberries very thoroughly.
- Microwave chocolate pieces in container, (or microwave-safe bowl) at »50% power for 30 seconds.
- Remove, stir well, and microwave again at »50% power for 20 seconds.
- Repeat this process one or two more times, each time »decreasing the length of time, such as 15 seconds, and so on (microwaves vary, proceed carefully). Important thing is not to overheat. Always use »50% power and heat for short intervals of time, stirring well between each heat.
- »Stop heating once chocolate is just smooth.
- Pick up a strawberry and »dry with a paper towel (even if you think they are already dry).
- Holding stem, dip strawberry in chocolate, let excess drain off and place on wax paper.
- While chocolate is setting on strawberries, prepare white chocolate-
- In a small microwave safe bowl, combine 2 oz. white chocolate chips and 1 tsp. canola oil. Heat using the same method as above.
- You can add a bit more oil if needed, to reach desired consistency.
- Using the spoon that you stirred the white chocolate with, simply scoop up a spoonful and fling it accross the chocolate dipped strawberries, in a zig-zag motion. (You could also place melted white chocolate into an icing piping bag, or baggie with a small hole cut out of the corner).
- They are best served at room temperature, but should be stored in refrigerator after about 8 hours. With time, the strawberries will begin to macerate (get juicy or liquify) caused by the sugar in the chocolate. They will still taste great though, for a couple more days.
»Strawberries must be completely dry. Water causes chocolate to seize.
»You must heat in small intervals, at 50% power, stirring well between each heat. Stop heating once just smooth. Overcooking causes chocolate to seize.
»Using room temperature strawberries will ensure that the chocolate will not harden. If using right out of refrigerator, chocolate will thicken with the cold temp.
*Dolci Frutta is the brand I prefer, but any chocolate made especially for melting should be OK.