Step 3: Techniques: Prep Boiler and Dip

First, clean your cooking pot and bowl. Prepare your ingredients by cutting open chocolate chip bags, and getting ready any additives. Do clean your strawberries, there is no telling what pesticides and fertilizers are used on them! A rinse and gentle rub with the thumbs is sufficient. Stick the toothpicks in the base of the strawberries as well, otherwise you risk frequently burning your fingers.

Prep the boiler: (assuming you had to improvise one)
1) Put about an inch to inch and a half of water in the pot, place colander in the pot, and place a paper towel in the colander. Don't worry when the paper towel soaks up some water.
2) Place glass or porcelain bowl in the colander, it's best if standing water does not touch bottom of bowl.
3)Turn stove on high and begin adding ingredients.

I used a whole bag of chocolate chips and 4 pieces of Ghirardelli in my dip. In retrospect, I would have liked to have added about 2 more pieces of Ghirardelli to really bring the espresso coffee taste to the forefront. Also, with 2LBs of strawberries I had just enough, so do buy another bag of chocolate chips for more strawberries. You might also want to evaluate the size of your bowl for larger batches. (HINT: 2LBs is plenty!)

Add all of your chocolate at once to your bowl, and stir frequently with the fork. Your chocolate chips are a reliable indicator for when your dip is ready, when you see no evidence of little chunks in the dip, your are ready to go. Before you begin dipping turn your burner down to medium to medium-high. Place a sheet of wax paper on the counter to make cleanup a breeze later on.
These look AMAZINGLY GOOD!!!! <br>I am singing the hallelujah chorus! =)
So Its my wifes birthday today and i got up at 7am this moring to make her some chocolate cover stawberrys. I made her some last year but they sucked... a lot. Used your method here and they turned out great, she loved them. Thanks man.
Fantastic! I made this last night, will spring it on the lady today. Instead of the espresso bar, I used a Lindt chocolate bar <a href="http://www.lindtusa.com/product-exec/product_id/65/category_id/21/nm/Excellence_Chili_Bar" rel="nofollow">infused with spicy chili pepper</a>.&nbsp; The chili is mild enough that it's just a tangy hint of heat; it tastes amazing!
<p>The reason your chocolate is getting grainy is because you are leaving it on the stove too long!&nbsp; Once your chocolate is melted remove the pot from the stove and set it on a heat proof hot pad so as not to burn your counter.&nbsp; The hot water will keep your chocolate warm.&nbsp; You should never melt chocolate over boiling water either.&nbsp; Bring the water to a simmer and then remove the pot and add in the collendar, paper towels, bowl with chocolate and stir to melt.&nbsp; Better yet use a double boiler pan if you have one.&nbsp; They are very easy to&nbsp;make with a glass or metal bowl set on top of&nbsp;the simmering water.&nbsp; Just make sure that the bowl is the same size or bigger than the opening of the pan.&nbsp; Your bowl should never touch the hot water.&nbsp;&nbsp;You can always reheat the water if your chocolate starts to get too cold and starts to harden.&nbsp; An easy way to temper chocolate is to keep a small handful of chips or a square aside and after the chocolate has melted add in the extra chocolate to cool down the chocolate and bring it back into temper.&nbsp; I've been doing this for years and it works.&nbsp; I dip my baked Hazelnut spritz cookies&nbsp;in chocolate and then in chopped hazelnuts.<br /> <br /> You actually threw the extra&nbsp;chocolate away?!!&nbsp; With a simple candy mold you could have made chocolates.&nbsp; Or just spread it out on a sheet of wax paper and let it cool down for a later use.&nbsp; Do not refrigerate or the chocolate will bloom.&nbsp; Just let it cool down and harden then break up into pieces to eat or leave in a solid slab, your choice.&nbsp; <br /> <br /> Also I would have placed some plastic wrap or waxed paper on top of the styrofoam to catch the drips.&nbsp; Then you can reuse the drips by scraping them off and saving them in the bag that you used to melt the chocolate.&nbsp; I'm not one to waste chocolate.<br /> <br /> BTW it is Cereal no serial.&nbsp; Spell checker would never have caught the mistake because the word is spelled properly, only it is the wrong word for the item.&nbsp; <br /> <br /> Otherwise a very good instructable :D &lt;3</p>
Great additional tips!<br><br>By the way, your correction (&quot;...it is Cereal no serial&quot;) had at least three grammatical errors in it. Ironic, right? :D
Do not, i repeat DO NOT use baking chocolate!!!!!!! the whole melting thing? does not happen =(((((
To me, chocolate covered straweberries tastes good even if they aren't pretty/professional.
looks yummy!!!!<br>i love chocolate and strawberry~~~<br>
There are many techniques to dip strawberries in chocolate.&nbsp;&nbsp; I always double dip <a href="http://www.chocolatecoveredcompany.com">Chocolate Covered Strawberries </a>and cover them completely with chocolate.&nbsp; Also, make sure to use long stem berries.&nbsp; The presentation is great and they are easier to dip.
I make these for parties &amp; they are ALWAYS A HUGE HIT! KIDS LOVE THEM! **GREAT WAY TO SQUEEZE A LITTLE FRUIT INTO A KIDS PARTY!!!*** some tips i found for make chocolate a little thinner &amp; easier to work with (can be found on the internet for chocolate for a &quot;chocolate fountain&quot;) are to add a LITTLE cooking oil or white wine- depending on your taste, &amp; I WOULDN'T RECCOMEND WINE FOR A SCHOOL PARTY....but it works good for adults.... <br> <br>don't overheat chocolate either- it just gets stiffer lol <br>a &quot;double boiler&quot; (use a stainless steel mixing bowl inside a saucepan of boiling water), works REAL GOOD for melting chocolate! <br> <br>THESE MAKE A VERY ELEGANT GIFT-***JUST DON'T MAKE THEM FAR IN ADVANCE, THEY &quot;SWEAT&quot; WHEN LEFT IN THE FRIDGE TO LONG!*** <br>GIVE THEM IN A HEART SHAPE BOX AT VALENTINE'S DAY, THEY COST A FORTUNE FROM A CANDY STORE!
:) With constant stirring, you can just microwave dark chocolate that's been broken up into little chunks. You'll just need one microwave safe bowl and a spoon, plus the chocolate of course. set it for only thirty seconds at a time and stir every time the timer stops.I used this method when I made my boyfriend an impromptu fondue meal with pineapple, bananas, grapes, marshmallows, and strawberries.
i made these last week with the help of your instructable for my boyfriend's 20th birthday and he loved them! so i just wanted to say thank you! :)<br><br>oh, one question though.. are there specific kinds of chocolate we have to use? mine were all sticky even after overnight refrigeration.. :( and that made a mess when i put it in a box and all..~ hope to make more sometime soon..! ^^
I'm glad the two of you enjoyed them!<br><br>I had a similar problem once; the chocolate had a shiny/wet finish to it, the chocolate itself had not hardened all the way and was a little tacky, and in some examples the chocolate shell had separated from the skin of the strawberry. I determined that failing to dry the strawberries well enough after rinsing will cause the shell to separate due to moisture underneath. I was still left with the tacky, shiny chocolate (it will have a matte look when fully cured). During this time I noticed that other items in the refrigerator were not as cold as they should be, and there was noticeable condensation throughout. I later discovered that I had a faulty seal in the refrigerator door which was preventing the interior from cooling down enough and also letting moisture from the surrounding air inside. Basically, water will ruin chocolate.<br><br>It's hard to fail with the store bought bags of chocolate chips commonly used in cookies. They are tasty by themselves by the handful, and they melt quickly due to their size. I'm curious, what chocolate did you use?
oh, and another thing i did differently was... i melted the chocolate with the microwave instead of the method you suggested.. it was in the middle of the night and that seemed the most convenient and fastest way.. :)
aw, thanks so much for the reply!<br><br>ah, thing is.. i DID make an effort to fully dry each and every single strawberry before coating them..! hahah!<br><br>i think i know what the problem was now.. i added some milk to the chocolate...? =/ am i not supposed to do that? ahha. well, i used a bar of van houton cooking chocolate bar.. it was too thick and dry after i melted it.. [smooth though] and i remember always adding milk when i have a chocolate fondue...<br><br>did you use purely chocolate? have you ever tried adding milk, like i did? haha.
Nice Instructable. I just used it to make some as a birthday present for my girlfriend. Thanks.<br />
There's an easier way to do this without having to do the ziploc bag technique, After the strawberries have been dipped, in another pan, melt your white chocolate, then take a wooden spoon and dip it in the melted white chocolate, you then hold the spoon directly above the strawberry and shake it in a back & forth motion, this gives you the thin zig zag lines across the strawberries so that it isn't "gobbed" on there.
The white chocolate looks chunky because in this particular batch it had bits of coconut in it--perhaps a poor choice for closeup photography in retrospect. I usually just apply the chocolate in rapid strokes to prevent the 'gobbed' look. Still, you have a great suggestion there! I have been wondering how to get finer lines of chocolate for some time. Thanks!
By far an awesome tut!&nbsp; I am trying this tomorrow! Thank you and she is a lucky woman. True gift from the heart...Good job!<br />
&nbsp;genius i'm about to do this right now. thanks :]
&nbsp;successsssss!!!!!!<br /> <br />
scrape into trash - more like scrape into mouth!!
I agree - how could anyone throw away chocolate?<br />
Lol.<br /> Yes.<br /> <br /> But awesome tutorial.<br /> The interwebs needed a step by step for chocolate covered strawberries.<br />
Awesome tutorial. Thanx for that one&nbsp;:)<br />
&nbsp;looks yummy
Perfect! Ill have these in the summer. I have a strawberry plant that grows about 40-50 strawberries each year. just great!<br />
Awhile back I came up with my own <a href="https://www.instructables.com/id/How-to-Make-Coffee-Flavored-Chocolate/" rel="nofollow">coffee flavored chocolate</a>. I made some chocolate covered strawberries with it and they were the best I have ever made especially starting with dark chocolate and then adding that slight bitter yet complementary taste of coffee. Oh yeah.<br />
Wow, you know when the starwberries were in the syrofoam? I'm thinking about decorating a cake like that. And when you say serial bowl, is it the same as a cereal bowl?
When you say seriously, is it the same as cereasly? :P
i want one!
I loved making this recipe for chocolate strawberries, but when it comes to the last minute to send a romantic gift for my wife, I send <a href="http://www.berries.com">chocolate covered strawberries</a> through Shari's Berries.<br />
I gotta tell you, i have been looking at recipes all day, but i have not found a step by step guide. great job! thank you for sharing! i am going to make these for my sister's birthday!
Also to be green, try and use reusable things.
The recipe is nice and interesting. But don't you think making that at home is a bit difficult. What so ever <a rel="nofollow" href="http://www.dippedfruit.com">chocolate covered Strawberries</a> are really Yummy.<br/>
Difficult compared to what? Do you cook or bake at all or did you just use this comment section for a add for your link? Do you tell people that making chocolate chip cookies at home is a bit difficult? It's as easy as that.
Actually, I think anyone can do this at home with ease and have tons of fun in the process. I especially think that any perceived effort is offset by the inexpensive cost of this recipe. For $25 one can have nearly three dozen fresh chocolate covered strawberries versus the link's one dozen. What do you suggest the readership do to make this recipe even easier?
For adult gifts and parties, you can inject rum or vodka into the strawberries before dipping using a needle syringe or the type used to inject juice/flavoring into meats. Just make sure the kiddos don't get into them!
One way I use to get the white chocolate to look pretty is melt the white chocolate in a bowl and use a fork to drizzle it over the strawberries. You have to work fast or else the chocolate clumps up in places and doesn't look very nice. This way makes it look very professional!!! good luck!! :]
I just want to say, if your chocolate doesn't melt, don't add water! If you do, what will happen is that it will be clumper and turn to a paste. It will taste fine, like chocolate but a peanut butter consitancy. I kind of like that, but surely you want shiny, glazed strawberries, right? If it doesn't melt, just keep heating it up, lightly. You can also do it in the microwave, do 20-30 second "zaps" stirring every time you do a "zap." When it cools down after dipping a few strawberries, microwave it again. When it melts, use it as fast as you can. Because you don't want to waste energy and do it too many times. For kids, try halves of banana (or strawberry, of course) dipped in chocolate and sprinkle some rainbow sprinkles and/or nuts. Remember: nut allergies, and be careful of hot, melted chocolate.
Easier way. Melt chocolate. Dip strawberrys in. Put in fridge. Melt white chocolate. Suck up in a thing that sucks stuff up or whatever. Take out the strawberrys. Put white chocolate on it. DONE!
I do not have time to read all the comments so i do not know if it was said but preferably you should not use chocolate chips. use a bulk chocolate bar they last well over a year and have many applications. the reason i say this is because chocolate chips have preservatives and things in them that you really don't want. but over all a good DIY recipe.
It's a great ider but it dos seem like a lot of things to need
Thank you very much for the recipes. I will try it at my home
also a good tip is to make sure the strawberries are dried before theyre dipped in chocolate or else whenever its done drying the chocolate will fall off and leave you with a naked strawberry... btu also it leaves you with a perfect strawberry mold (thats also edible and sugary)
nice instructable! however for those that are low in time a faster method is to put the chocolate in a microwave safe cereal bowl or soup bowl and nuke it until all the clumps melt. Also instead of hanging them upside down I opt to just lay them out on a sheet of wax paper. They are not as pretty but you get more chocolate per strawberry. Also I find that the dark chocolate chips are the best for making these but I have never tried adding stuff to it before. I made these for my girlfriend last valentines day. I made one large plate and one smaller plate. When I went to her house the night before I left them in my car with the door unlocked. While inside I talked to her mom and told her about them and said the little plate was for her if she would go get them and put it in the fridge while we were upstairs watching Stargate. Then when she woke up on Valentines Day Her mom pulled it out of the fridge along with the card I made and gave it to her when she woke up. She loved them!
i also use the microwave method. it's much quicker with less mess and the end result is indistinguishable from more complex methods. i've used milk chocolate, semi-sweet chocolate, and dark chocolate (60% cocao) chips. for my tastes, dark chocolate offers the best flavor combination - the sweetness of the strawberries is deliciously complimented by the bitterness of the chocolate. after melting and dipping, i place the strawberries on a sheet of wax paper on a cookie sheet and then place into the freezer (approximately 10 degrees F) for 15-30 minutes. i like to use the freezer because the strawberries just barely begin to solidify - it's a unique texture. simple, quick, and delicious!

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Bio: I currently attend Mississippi State University as a senior software engineer. I enjoy destroying and creating, and I wish to share my stories of doing ... More »
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