How To Make Chocolate-Covered Strawberries Using Fondue Chocolate

Chocolate-covered strawberries are a classic treat that never goes out of style. They are elegant, indulgent, romantic, and simple to make. You can make them at home for a fraction of the cost of store-bought chocolate-dipped berries. They are perfect for Valentine's Day or any other romantic occasion. Making chocolate-covered strawberries is easy: simply melt your chocolate of choice, dip the strawberries in it, and let them harden. You can also roll them in various toppings such as miniature chocolate chips, sprinkles, or nuts. Chocolate fondue is a fun and interactive way to make and enjoy chocolate-covered strawberries. It is a great dessert experience that allows everyone to choose their own dip-ables. You can make chocolate fondue with just three ingredients: chocolate, cream, and a pinch of salt. You can also add extra flavours to the chocolate, such as peppermint extract, cinnamon and chilli, or liquor. So, can you make chocolate-covered strawberries in fondue chocolate? Absolutely!

Melting the chocolate

Chopping the Chocolate

Before melting, it is recommended to chop the chocolate into small, evenly sized pieces or chunks. This ensures that the chocolate melts more quickly and evenly. Alternatively, you can use chocolate drops, which are small and uniform in size, and melt them as they are.

Choosing the Right Chocolate

The type of chocolate you choose will impact the melting process. Chocolate with a higher percentage of cocoa butter and fat, such as dark chocolate, melts faster and has a glossier appearance when melted. Good-quality dark chocolate with at least 70% cocoa solids is recommended for a richer flavour. Milk and white chocolate have a higher sugar content and can burn more easily, so they require constant stirring during the melting process.

Melting Methods

There are several methods you can use to melt chocolate, each with its own advantages:

Microwave

The microwave method is quick and easy. Place the chopped chocolate in a microwave-safe bowl and heat it in short intervals, stirring in between, until the chocolate is completely melted. For a 3 oz. batch, start with 30-second intervals at regular power, stirring in between, and then reduce to shorter intervals to avoid scorching. This method is efficient and only requires one bowl to be washed. However, it is important to closely monitor the chocolate to prevent overcooking or burning.

Stovetop/Double Boiler

The stovetop or double boiler method involves using a heatproof bowl placed over a saucepan of gently simmering water. The steam from the simmering water gently melts the chocolate. Break up the chocolate and add it to the bowl, stirring regularly, until it is completely melted. This method takes around 5-6 minutes and requires careful monitoring to prevent burning. It is effective but may require specific kitchen equipment.

Water Bath

The water bath method is similar to the double boiler method but uses a skillet or saucepan filled with about 1" of water. Bring the water to a simmer, then turn off the heat. Place a heatproof bowl of chocolate directly into the skillet and let it melt using the residual heat. This method is faster than the double boiler, taking around 3-4 minutes, and is effective with a low scorching potential.

Slow Cooker/Fondue Pot

The slow cooker or fondue pot method is ideal for melting large batches of chocolate and keeping it warm for dipping. Place the chopped chocolate into the slow cooker or fondue pot, set the heat to high, and cook for an hour. Then, reduce the heat to low and continue cooking for another hour or until completely melted, stirring occasionally. This method is great for fondue parties or large groups.

Sandwich Bag

The sandwich bag method is perfect for drizzling or decorating with melted chocolate. Place the chopped chocolate in a resealable plastic bag, seal it, and place the bag in a bowl of hot (not boiling) water until the chocolate is melted. Cut a small hole in a corner of the bag, and you're ready to drizzle! This method can be a bit messy, but it's great for decorating.

Common Mistakes to Avoid

There are a few common mistakes to avoid when melting chocolate:

• Make sure all your utensils and equipment are completely dry before starting. Even a small amount of water can cause the chocolate to seize, becoming stiff, gritty, and unusable.
• Don't rush the melting process. Expose the chocolate to low and slow heat to prevent a grainy texture or burning. Stir frequently to prevent overheating.
• Use good-quality chocolate with a high cocoa butter content for the best results.

Preparing the strawberries

Now you are ready to start dipping! Grasp the strawberries by their green stems and gently roll them in a bowl of melted chocolate until they are coated. You can also use a fork to help manoeuvre the strawberries through the chocolate, or you can put a wooden skewer through each strawberry to dip them. Place the chocolate-covered strawberries on a parchment-lined baking sheet to set. If you want to add toppings such as miniature chocolate chips, sprinkles, nuts, or coconut, roll the strawberries in these toppings while the chocolate is still wet. You can also add a chocolate drizzle to your berries by melting some extra chocolate and placing it in a resealable bag. Snip the tip of the bag and squeeze the chocolate over the strawberries in a drizzling motion.

Finally, place the baking sheet in the refrigerator until the chocolate has hardened. Your chocolate-covered strawberries are now ready to serve or enjoy yourself!

Dipping the strawberries

Dipping strawberries in chocolate fondue is a fun and easy way to make dessert more interactive. Here are some detailed tips and instructions for dipping strawberries in chocolate fondue:

Preparing the Strawberries:

Before you start dipping, ensure your strawberries are completely dry. Water on the strawberries can cause the chocolate to seize up and become crumbly. Wash the strawberries and gently pat them dry with a clean cloth or paper towel. It is best to use the largest strawberries you can find, as they are easier to dip and tend to look nicer. However, smaller strawberries can also be used. You can also cut the strawberries into slices or use a cookie cutter to create fun shapes. If you want to get creative, you can insert a lollipop or wooden skewer into each strawberry for a cute and functional touch.

Melting the Chocolate:

The type of chocolate you use is important. Good-quality chocolate chips or chopped chocolate bars are recommended. Avoid using chocolate chips that don't melt well, such as Nestle chips. Instead, opt for brands like Ghirardelli or Guittard, which melt smoothly and have a great flavour. If you want to thin out your chocolate, you can add a teaspoon of shortening or vegetable oil. You can melt the chocolate using a double boiler or a microwave. If using a microwave, heat the chocolate in short intervals of 15 to 30 seconds, stirring in between, to prevent burning.

Dipping and Decorating:

Once your chocolate is melted and your strawberries are dry, you're ready to start dipping! Grasp the strawberries by their green stems and gently roll them in the melted chocolate until they are coated. You can also use a fork or a wooden skewer to help move the strawberry through the chocolate. After dipping, place the strawberries on a parchment-lined baking sheet or a non-stick silicone baking mat. If you want to add toppings like sprinkles, chopped nuts, coconut, or miniature chocolate chips, do so while the chocolate is still wet.

Storing and Serving:

Allow the chocolate on the strawberries to harden completely before serving. You can speed up this process by placing the strawberries in the refrigerator for a few minutes. Chocolate-covered strawberries are best served fresh and are highly perishable. It is recommended to serve them within 6-8 hours of preparing them. If you need to store them, keep them in an airtight container at room temperature. Chilling them in the refrigerator can cause condensation to form, affecting their appearance.

Adding toppings

• Nuts: Roll your chocolate-covered strawberries in crushed nuts like peanuts, pistachios, walnuts, pecans, or almonds. You can also use honey-roasted nuts for an extra touch of sweetness.
• Mini chocolate chips: Dip your chocolate-covered strawberries in mini chocolate chips for added texture and flavour. You can use milk, dark, or white chocolate chips, or even try caramel or butterscotch chips.
• Sprinkles or coloured sugar: Hold your chocolate-covered strawberry by the stem and dip it into a bowl of sprinkles or coloured sugar. You can also use shaped sprinkles like hearts or stars for a festive touch.
• Coconut: Grate some fresh coconut or use pre-shredded dried coconut to give your strawberries a tropical twist.
• Cookies or candy: Crush some chocolate chip cookies, Oreos, or candy like Snickers bars, mints, or candy canes, and dip your chocolate-covered strawberries for extra sweetness and crunch.
• Drizzle with melted chocolate: Melt some chocolate and put it into a squeeze bottle or a plastic bag. Drizzle the chocolate over your strawberries for a final touch. You can also use a spoon, but it will be more difficult to make precise lines.
• Get creative: Draw letters or designs on your strawberries to personalise them. You can even draw eyes to turn them into little creatures.

Storing the strawberries

Storing chocolate-covered strawberries is a tricky business. They are best eaten on the day they are made or received, but they can be kept for a maximum of two days in the refrigerator. If you want to store them for longer, freezing is not recommended as the strawberries will become mushy when they thaw.

If you are storing the strawberries for a day or serving them at an event, it is best to keep them at room temperature, loosely covered with plastic wrap. This will prevent condensation from forming on the chocolate, which can make the strawberries appear to "sweat".

If you are storing the strawberries for up to two days, place them in an airtight container with a couple of sheets of paper towels at the bottom to absorb any moisture. You can also sprinkle baking soda on top of the paper towels to absorb extra moisture. Then, place your strawberries on top of the paper towels, within the storage container. If you are storing multiple layers of strawberries, place sheets of wax paper or parchment paper between the layers.

It is important to note that the longer you store the strawberries, the more likely they are to develop condensation when removed from the refrigerator. So, if you want to avoid "sweating", it is best to eat the strawberries within a day and store them at room temperature.

Frequently asked questions