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Chocolate Dipped Strawberries

Follow these important tips for perfectly dipped strawberries.
Author: Ginger



  • 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.


    Most important tips-
    »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.