- 1-½ cup Dark Chocolate Chips or melting chocolate (also candy melts works…but not quite as tasty.)
- 12 whole Large Fresh Strawberries, With Stems, Washed And Dried
- ¼ cups White Chocolate Chips
I have dipped many foods in chocolate and am not the greatest at explaining things that seem easy to me…SOOO I found the most thorough explanation so if you’ve never dipped fruit in chocolate, go there!!
(Directions from Tasykitchen.com)
You will also need:
2 microwave safe coffee mugs
1 piping bag
In a microwave safe coffee mug add the dark chocolate chips. I’ve found this to be the best vessel for strawberry dipping. If the bowl you use is too wide then the melted chocolate is too shallow and it’s hard to get the strawberries dipped.
Grab the strawberry by the leaves.
Dip strawberry into the chocolate and swirl it around carefully until it’s fully coated.
Hold the berry above the coffee mug for a few seconds to allow the excess chocolate to drip off.
Place the strawberry on a sheet of parchment paper to dry. Then push it forward slightly to avoid a pool of dried chocolate forming in the front of your berry. Repeat with the rest of the strawberries. Allow them to dry for about 15 minutes.
In a separate coffee mug (or really, any microwave safe bowl will work for this one), add the white chocolate. Microwave on high for 20 seconds and stir, and repeat for additional 20 second increments until melted. You have to be even more careful with white chocolate—it tends to seize quicker. If it does seize, you can try and add a few drops of canola oil, but you might just need to toss it out and start over.
Pour the melted white chocolate into your piping bag*. Pipe on a stripe across the top and one at the bottom of your strawberries. Then pipe a line down the middle of the berry. Then pipe 5 or 6 lines across the middle line. (See photo).
*Tips for piping:
-Let the white chocolate cool a bit, but not harden, before piping. If it’s too hot, it’ll be really runny.
-When piping the lines, double back a bit to avoid the “strings” of white chocolate from dripping down the sides.
Tips for serving:
-Don’t make these more that 24 hours in advance—strawberries tend to shrink a bit as they age.