Gourmet Chocolate Covered Strawberries
Make Gourmet Chocolate Covered Strawberries today: glossy chocolate-dipped strawberries ready in minutes for any celebration.
Ingredients
- 10 ounce package Ghirardelli Baking Chips (Bittersweet, semi-sweet, or milk chocolate (285 g))
- 2 pounds fresh strawberries (stems attached)
Instructions
Step 1: Wash and very thoroughly dry the strawberries
Gently rinse the strawberries under cool water, keeping the stems intact, then spread them out on several layers of paper towels. Press and pat each berry dry — I like to roll them gently in the towel to wick away every last drop; even the tiniest bead of moisture will make chocolate seize and not stick. Leave them stem-side up on a clean towel until completely free of moisture and slightly tacky to the touch.
Step 2: Prep toppings and line the cooling tray
Place a sheet of parchment or waxed paper inside a rimmed sheet pan so it’s ready to catch dipped berries. Put any optional toppings into small shallow vessels: a matte white ceramic bowl of crushed nuts, a petite ceramic dish of shredded coconut, and a small clear glass jar with a few spare chocolate chips for styling. Keep everything close at hand on the painted pine surface so you can dip and finish without searching.
Step 3: Melt the chocolate to a glossy, pourable state
Melt the Ghirardelli baking chips gently — either over a double boiler or in the microwave in 30-second bursts, stirring thoroughly between intervals — until the chocolate is smooth, glossy and fluid but not hot. Scrape the sides of the bowl, keep the chocolate warm and molten, and rest a stirring spoon or small dipping fork in the bowl so it’s ready for dunking.
Step 4: Dip strawberries, add toppings, and set on the tray
Holding each strawberry by its stem, dip it into the melted chocolate, lift and give a small twist so excess chocolate falls back into the bowl, then either leave plain or quickly roll or press the berry into the coconut or crushed nuts. Place each finished strawberry stem-side up on the parchment-lined sheet pan in neat rows so the chocolate can set evenly. Repeat until all berries are coated and arranged for chilling.
Step 5: Drizzle with white chocolate for contrast
Warm a small amount of white chocolate until just fluid, then use a fork or a small spoon to drizzle fine, delicate lines over a selection of the dark-covered berries — the thin, contrasting threads should be quick and confident so they cool into crisp ribbons.
Step 6: Chill until set and arrange for serving
Transfer the sheet pan to the refrigerator just until the chocolate firms, about 10–20 minutes; do not let the berries sit in cold wet condensation. Once set, arrange the strawberries on a simple serving dish — keeping the matte black mixing bowl (used for dipping) nearby on the surface as a consistent visual tool — and present them with the bright green leaves intact for a fresh, celebratory look.
Notes
- Dry strawberries completely before dipping to prevent seizing.
- Use quality chocolate for the best shine and flavor.
- Chill briefly until set, but avoid condensation on the berries.
- Warm white chocolate separately for delicate drizzles.
- Prepare toppings and a lined tray before melting chocolate.