Ingredients
Strawberries
- 250 g (8.8 oz) fresh strawberries – with stem intact
Dark Chocolate Coating
- 125 g (4.4 oz) dark chocolate – 70% cocoa solids
White Chocolate Coating
- 125 g (4.4 oz) white chocolate
Instructions
- Prepare a double boiler: Select a saucepan that fits heatproof bowls for melting chocolate. Pour about 3 cm (1 inch) of water into the saucepan and bring it to a gentle simmer. Line a large baking tray with baking paper to place the dipped strawberries later.
- Melt the dark chocolate: Break the dark chocolate into even pieces and place them in a heatproof bowl. Place this bowl over the saucepan without letting the bowl touch the water or steam enter, to avoid chocolate seizing. Stir occasionally until most chocolate melts, then remove from heat and stir until smooth. Let it cool for 10–15 minutes.
- Melt the white chocolate: In a separate heatproof bowl, add the white chocolate and place over the same simmering water. Stir occasionally until melted. Set aside to cool slightly, similar to the dark chocolate.
- Dip the strawberries: Hold a strawberry by its stem and dip it into one of the melted chocolates. Twirl the berry to coat it almost completely, stopping just before the leaves to prevent chocolate on the stem. Hold it over the bowl briefly to allow excess chocolate to drip off.
- Place and chill: Place dipped strawberries on the lined baking tray. Repeat with the remaining strawberries, alternating between dark and white chocolate coatings. Refrigerate to allow the chocolate to set firmly.
- Decorate with drizzles: Once the chocolate is set, use a piping bag or fork to drizzle the strawberries coated in dark chocolate with white chocolate, and those coated in white chocolate with dark chocolate. Return them to the refrigerator to set the drizzle. Enjoy shortly after preparation for best freshness and texture.
Notes
- Use high-quality chocolate with at least 70% cocoa content for dark chocolate to achieve a rich flavor and smooth coating.
- Ensure the water in the saucepan is only simmering gently to avoid overheating and seizing the chocolate.
- Do not let water or steam come into contact with the chocolate during melting to maintain texture.
- Dip strawberries with stems intact for easier handling and better presentation.
- Allow chocolates to cool slightly before dipping to achieve a thicker coating that sets well.
- Store covered in the refrigerator and consume within a day or two for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Melting (Double Boiler) and No-Cook
- Cuisine: International
- Diet: Vegetarian
