The key to dipping strawberries is making sure the strawberry is completely dry – otherwise the water will cause the chocolate to seize and fall off the fruit. Also make sure there’s plenty of cleared out space in the fridge so you can stick these babies right in afterwards.
You can dip them in pure chocolate, although I would have liked to thin it out a little with heavy cream if I had some. White chocolate is trickier to melt, and I had trouble piping it out since it was kind of thick and I was using a ziploc bag, but I’ll just pretend the zig zag lines are intentional.
Striped Chocolate Dipped Strawberries
2 lbs strawberries (long stemmed or normal)
10 oz dark chocolate, chips or bars
6 oz white chocolate, chips or bars
2 tablespoons butter or vegetable oil (optional)
Line a baking sheet with parchment paper.
Wash strawberries and dry well using paper towels (water will cause the chocolate to not stick or seize)
Over a double boiler or microwaving in 30 second intervals, heat half the chopped chocolate, stirring. One just melted, add the rest of the chopped chocolate to temper. If the chocolate is too thick, add a little butter or vegetable to make it smooth and shiny
Once melted, dip strawberries into the chocolate and shake off excess. Place on parchment paper and let cool.
Over a double boiler or microwaving in 30 second intervals, melt white chocolate until just melted and stir. Add butter or vegetable oil to smooth if desired.
Scoop white chocolate in a ziploc bag and cut off the tip of the bag. Squeeze to stripe the white chocolate over the chocolate dipped strawberries. Chill the strawberries in a refrigerator for 20 min to let the chocolate set and enjoy!