Rinse your strawberries in cool water, then pat dry. Make sure they are completely dry before dipping them. Any excess moisture will prevent the chocolate from sticking to the strawberries or could cause water drops to pool in the chocolate.

Melt the chocolate in a double boiler or in the microwave. Dip the strawberries in melted chocolate. Coat in desired toppings. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.

9 Best Chocolates for Melting

• Nestle Toll House Milk Chocolate Morsels.
• Ghirardelli White Chocolate Baking Chips.
• Lily’s Dark Chocolate Chips.
• Merckens Milk Chocolate.
• Callebaut Belgian Dark Couverture Chocolate.
• Ghirardelli Chocolate Dark Melting Wafers.
• Hershey’s Milk Chocolate Baking Chips.

1. Let chocolate set. Let chocolate set at room temperature unless serving immediately then refrigerate 20-30 minutes to speed up the process.
2. Drizzle with white chocolate if desired: If drizzling with white chocolate, you will want to wait until the Chocolate Covered Strawberries are set.

Chocolate covered strawberries can be kept in the refrigerator for several days when stored properly, though ideally, you’ll want to enjoy them within 48 hours. Cover them in wax paper and store them in an airtight container so that the fruit won’t go bad.

Wash strawberries by dipping them into a mixture of cold water and vinegar, then place on a paper towel. Pay the strawberries dry, and transfer to a dish towel to continue air drying. The trick to good chocolate covered strawberries is letting them dry completely before dipping, as water and chocolate do not mix.

Sweet:

1. Caramel sauce — Sprinkle on a little coarse sea salt afterward to truly experience love at first bite.
2. Buttercream frosting — All that’s missing is cake.
3. Marshmallow Fluff — Not the same as Strawberry Fluff.
4. Melted brie cheese — Fondue party!
5. Whipped cream.
6. Ice cream.

Have the best chocolate covered strawberries delivered right to their door! With Shari’s Berries sending delicious, dipped berries has never been easier. We take our fresh, juicy strawberries and turn them into a decadent, chocolate dessert that’s guaranteed to put a smile on your loved ones faces.

To avoid sweating or leaking, it’s best to make chocolate covered strawberries the same day you plan to serve them. But the good news is, they will keep at room temperature for as long as 10 hours, without a problem. Just leave them in a cool, dry place, uncovered, on a parchment-lined baking sheet.

Fruit: So the obvs choices for a chocolatey dip, are fruits. Apple slices, orange slices or peels, pineapple, bananas, you get it. Pretty much any sweet or tart fruit can be dipped in chocolate and I am definitely all here for that. Strawberries are always a standard classic – but why not add a lil kick?

Couverture chocolate

Hi Jessie- I usually use the candy melts, but you can use chocolate chips. You do need to add some shortening to it (I’d use Crisco), otherwise it’ll get lumpy. The candy melts already have oil added to them, chocolate chips don’t have any oil added.

You can use chocolate chips for quick-and-dirty dipping; they’re meant to survive in the oven, after all, so a few gentle zaps in the microwave won’t do much damage. Chips don’t contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.

Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of a fat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.

When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. One case is when chocolate comes into contact with even a small amount of water, which is called “seizing.” Similarly, if chocolate is overheated, it will become quite thick and lumpy.

Chocolate being melted, simply can’t tolerate small drops of water. Once chocolate has seized it’s not easy to coax it back to liquid form. Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth.

Butter helps the chocolate chips melt in a smooth and glossy liquid. It also helps make the perfect consistency for dipping and glazing! Depending on the cocoa percentage, add 1 tablespoon of butter for every 2 to 12 ounces of chocolate chips. Stir in the butter after melting the chocolate chips in the microwave.

Add shortening. Not butter or margarine, add shortening only. For every 1/4 cup of melted chocolate add 1 tsp of vegetable shortening, heat a little longer and stir. The velvety dip-able consistency should remain for quite sometime.

This is because the addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth.

Choose a fat that tastes neutral to keep the integrity of the chocolate’s flavor. Vegetable and canola oil are both good choices. Place the chocolate chips in a microwave-safe glass bowl. Add no more than 1 tablespoon vegetable oil for every 12 ounces of chocolate chips.

Chocolate can be safely melted with a small amount of liquid, such as milk, cream, butter, or alcohol if they are placed in the pan or bowl together (the same time). Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize.

Place the chocolate chips in a microwave-safe bowl. Put the bowl of chocolate chips into the microwave and nuke them for 30 second on high power. Remove the bowl from the microwave and stir the chocolate. Place the bowl back into the microwave and nuke it for another 30 seconds on high power.

Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white). As the chocolate warms, the undesirable beta-prime crystals will melt and the chocolate will be ready to use.

If you need to melt Hershey Kisses for a recipe or to drizzle over a dessert, it couldn’t be easier! Simply pull off their foil wrappers, pop them in a heat-safe bowl, and use either your microwave or a double boiler to melt them down to a smooth consistency.

Heat the water: Fill the pot with water and bring it up to a simmer. Turn off the heat. Begin melting the chocolate: Make sure your bowl is very dry, as any drops of water will seize up the chocolate. Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to melt further.

If you cool it off at the right temperature, i.e., temper it, you get the “good” crystals, otherwise known as beta crystals, which allow the chocolate to retain its glossy sheen and crisp snap after it’s been used as a coating. If you don’t temper it, your chocolate coating will be an unappetizing looking mess.

→ If the answer is yes, do not temper the chocolate. If the melted chocolate will be baked into a cookie or cake, it’s being used here as an ingredient and not a coating, so it does not need to be tempered.

Though you can’t use it for dipping—it won’t set well and the bloom will reappear—you can certainly use it for baking, and chocolate chip cookies made with bloomed chocolate will taste no different than those made with perfectly shiny chocolate. You can also just eat it as is.

Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65° to 70°F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny. If you touch it, your finger will come away clean.