How to Hand-Dip Strawberries
The secret to a stable strawberry coat is moisture control. If the surface of the berry is even slightly damp, the chocolate will slide right off.
Dryness is your best friend
Wash the berries hours before you intend to dip them so they have time to lose all surface moisture. If you wash them right before, pat them individually with paper towels and leave them on a wire rack to air dry completely.
- Heavy-bottomed saucepan
- Heat-proof glass bowl
- Parchment-lined baking sheet
- Wire cooling rack
What goes in.
- 1 lbfresh, firm strawberries with stems intact
- 8 ozsemisweet or dark chocolate, finely chopped
Gentle Heat
Never place chocolate directly over a flame. Use a double boiler—a bowl set over a pot of barely simmering water—to melt the chocolate slowly until just liquid, then remove from heat immediately.
The method.
Prep the berries
Inspect each berry for soft spots and ensure the stems are clean and tight. Lay them out at room temperature.
Melt the chocolate
Bring an inch of water to a simmer in the saucepan. Place the bowl of chocolate on top. Stir constantly with a spatula until only a few small lumps remain, then remove from heat and continue stirring until completely smooth.
The dip
Hold the berry by the stem. Tilt the bowl of chocolate at an angle. Submerge the berry in one swift motion, pulling it straight up and out. Allow excess chocolate to drip off for three seconds.
The set
Place the berry onto the parchment-lined sheet. Twist your wrist slightly as you set it down to create a small 'foot' of chocolate at the base, which anchors the berry.
Cool
Let the berries sit at room temperature in a cool, dry area for at least 30 minutes. Do not put them in the refrigerator, as the cold will cause the chocolate to bloom and look cloudy.
Other turns to take.
Nut-Crusted
Immediately after dipping, roll the wet chocolate base in finely crushed pistachios or toasted hazelnuts.
Drizzled
Once the base coat is set, dip a fork into a different color of melted chocolate and flick it back and forth over the berries.
When it doesn't go to plan.
Keep your dipping bowl tilted; it makes it easier to submerge the whole berry without having to stir the chocolate too aggressively.
If the chocolate starts to thicken as you work, pop the bowl back over the warm water for ten seconds.
Avoid using berries that have been refrigerated, as condensation will form on them the moment they hit the room air, ruining the bond.
The ones that keep coming up.
Can I use white chocolate?
Yes, but white chocolate melts faster and burns easily. Use lower heat and watch it closely.
Why did my chocolate streak?
This usually happens if the chocolate gets too hot or if a drop of water accidentally fell into the bowl while melting.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe