Nothing that says love on Valentine's Day like something you made yourself. I mean, going to a fancy gourmet shop and buying some overpriced chocolate dipped strawberries can bring a smile; but it's way more special if you were the one who did the work.
Why temper chocolate?
For the perfect chocolate covered strawberry, you want to temper the chocolate before you dip. Tempering the chocolate ensures it will be smooth and glossy with a slight crunch when you bite into it.
How to temper chocolate?
Precision and temperature control is key when it comes to tempering chocolate. Use a very clean and completely dry double boiler that is just barely simmering. Melt ¾ of the chocolate in the double boiler until it reaches 114° and 118° degrees Fahrenheit. The temperature of the chocolate will rise quite quickly, so keep a close eye on your thermometer.
Remove the double boiler bowl from the heat and stir in the remaining ¼ of the chocolate. Cover with a towel and stir every few minutes until the temperature drops to 85° degrees.
Special Equipment and Ingredients Used
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- Kitchen Scale
- All-Clad Double Boiler
- Ghirardelli 60% Cacao Bittersweet Baking Chocolate Chips
- Ghirardelli Classic White Chocolate Chips
- Thermapen Instant Read Thermometer
- Sheet Pan
- Parchment Paper Pre-Cut for Sheet Pan
Ingredients
- 1 lbs Large Ripe Strawberries , rinsed and dried
- 8 oz Bittersweet Chocolate (Ghirardelli 60% Cacao Chips), divided
- 3 oz White Chocolate (Ghirardelli Classic White Chips), divided
Instructions
- Temper the chocolate by placing 6 oz of the dark chocolate in a very clean and completely dry double boiler that is just barely simmering. Don't be afraid to move it off the heat to keep the temperature low. If the temperature is too high, the chocolate will get too hot very quickly.
- Stir frequently until the chocolate melts and reaches between 114° and 118° degrees Fahrenheit.
- Immediately remove the bowl from the double boiler and stir in the remaining 2 oz of dark chocolate.
- Cover with a towel and stir every few minutes until the temperature drops to 85 degrees.
- Dip the strawberries in the chocolate and place on baking sheet lined with parchment paper. If the chocolate becomes too cool, place it back over the warm water.
- Refrigerate to allow the chocolate to begin to set.
- Repeat with the process with the white chocolate, but temper the white chocolate by bringing it to a temperature between 100° and 110° degrees Fahrenheit.
- Drizzle the tempered white chocolate on top of the dark chocolate dipped strawberries using a small spoon, or by making a pastry bag out of a zip lock bag and cutting off the corner.
- Refrigerate for at least 30 minutes.
Notes
- Use high-quality chocolate.
- Strawberries will keep in the refrigerator for up to 3 days.
Bethany says
These strawberries are beautiful! And they look so yummy, too!
justin says
Thanks so much, Bethany. Definitely something you can get creative with as far as decorating too. I'm not too good at that part, so they are pretty simple. 🙂
Natalie says
I love chocolate covered strawberries! Such an elegant and easy dessert that's also perfect for Valentine's day ♥
justin says
Thanks, Natalie! They are pretty darn addictive. When there's a little extra tempered chocolate; I will start dipping random thins that I have around. Pretzels are so darn good too.