Chocolate Covered Strawberries

1. Prep the strawberries — Wash strawberries well and dry completely — pat dry with paper towels, then let air dry for at least 30 minutes. Any water on the strawberries will prevent the chocolate from sticking. Line a tray or baking sheet with parchment paper and set aside.

2. Melt the chocolate — Add 340 g (12 oz) chocolate chips and 1 tsp coconut oil (if using) to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well between each round. Stop when the chocolate is about 90% melted — the residual heat will finish it as you stir. Do not overheat or the chocolate will turn grainy and seize.

3. Dip — Hold each strawberry by the green leaves. Dip into the melted chocolate and gently swirl to coat. Lift out and let any excess chocolate drip off, then place on the parchment-lined tray. Add sprinkles or a drizzle immediately before the chocolate sets if desired.

4. Set — For the glossiest finish, let strawberries set at room temperature. Alternatively, refrigerate for 15–20 minutes for a faster set. Best enjoyed within 24 hours.

Common Mistakes:

• Not drying the strawberries completely — this is the most important step. Even a tiny amount of water will cause the chocolate to seize and not adhere properly. Wash well in advance and allow plenty of drying time.
• Overheating the chocolate — stop microwaving when 90% melted and stir to finish. Overheated chocolate turns grainy and cannot be fixed.
• Skipping the parchment paper — chocolate will stick to any other surface.

Notes:

• Coconut oil is optional but adds shine and makes the chocolate slightly thinner and easier to dip.
• Room temperature setting gives the glossiest, most professional-looking finish. Refrigerating causes condensation and a duller appearance.
• Choose ripe, bright red strawberries with firm flesh and intact green tops — the tops are your handle.

Storage:

• Best enjoyed within 24 hours at room temperature, away from direct sunlight.
• Can be refrigerated in a single layer in an airtight container for up to 2 days, but the chocolate may develop condensation.
• Do not freeze.

Swaps:

• Use white chocolate or milk chocolate instead of dark for a different flavor.
• Drizzle contrasting chocolate over the set coating for a decorative finish.
• Add toppings like crushed pistachios, freeze-dried raspberry powder, or flaky sea salt before the chocolate sets.

Tips:

• Work quickly once the chocolate is melted — it begins to thicken as it cools.
• If the chocolate thickens too much, microwave for 10 seconds and stir.
• For the cleanest look, twist the strawberry slightly as you lift it out to cut the drip cleanly.