Dipping Strawberries
To get a clean, shell-like coating on strawberries, you must remove all surface moisture and temper your chocolate. Dip the berries into melted chocolate held between 88°F and 90°F, then set them on parchment paper until the chocolate loses its sheen and hardens fully.
Moisture is the enemy of a smooth finish.
Wash your berries hours ahead of time and ensure they are bone-dry before the chocolate touches them. Any hidden water droplets will cause the chocolate to seize into a grainy mess.
- Digital infrared thermometer
- Heavy-bottomed saucepan
- Glass bowl
- Parchment paper
- Baking sheet
What goes in.
- 1 lbfresh strawberries, stems attached
- 8 ozsemisweet chocolate, finely chopped
Controlling the Heat
Melt two-thirds of your chocolate over a gentle double boiler, then stir in the remaining third off the heat. This lowers the temperature and sets the crystalline structure so the shell snaps rather than smears.
The method.
Dry the fruit
Pat the strawberries thoroughly with paper towels, focusing on the crevices under the leaves. Let them sit on a wire rack at room temperature for at least 30 minutes before dipping.
Melt the chocolate
Place a glass bowl over a pot of barely simmering water. Add the chopped chocolate and stir constantly until it reaches 115°F. Remove from the heat.
Seed and cool
Stir in the reserved chocolate pieces. Continue stirring until the temperature drops to roughly 88°F. The texture should look thick and glossy.
The dip
Hold the berry by the stem and tilt it into the chocolate at a 45-degree angle. Use one smooth, circular motion to coat it, then lift and twist slightly to allow excess to drip off the bottom edge.
Set the shell
Place the dipped berry on a parchment-lined tray. Avoid touching it until the chocolate turns from glossy to matte at room temperature.
Other turns to take.
The White Drizzle
After the main coating has set, dip a fork into melted white chocolate and wave it quickly back and forth over the berries.
Textured Crust
Immediately after dipping in dark chocolate, roll the bottom half of the berry in crushed pistachios or toasted coconut flakes.
When it doesn't go to plan.
Choose berries that are firm and bright green; soft spots will weep juice and ruin the set of the chocolate.
If the chocolate starts to thicken mid-dip, place the bowl back over the warm water for only five seconds to loosen it.
Store dipped strawberries in a cool, dry place rather than the refrigerator to prevent condensation from clouding the finish.
The ones that keep coming up.
Can I use chocolate chips?
Avoid them. Chocolate chips contain stabilizers that prevent them from melting into a smooth, thin liquid, making for a clunky, thick coating.
Why is my chocolate streaky?
This happens if the chocolate was not tempered properly. Ensure you are taking the time to stir in the solid chocolate off the heat to build the right crystals.