My first memorable encounter with chocolate dipped strawberries was at a Godiva store. I went in to try one of their dark chocolate shakes when they first came out with it. While I was waiting for my drink, I saw one of the staff dipping beautiful fresh strawberries in a spinning chocolate fountain. They looked delicious and I had to try one on the spot. I really enjoyed it – after all, fruits are healthy and would balance out my drink made of rich chocolate and whipped cream, right? Fast forward many many years to yesterday. I went to a store to acquire some dark chocolate to replace a batch of ganache that I’d somehow destroyed. There I found the freshest looking strawberries I’d seen in months. With Godiva dark chocolate bars in one hand and two pints of beautiful fresh strawberries in another, I immediately thought of that special strawberry I had at the Godiva store and decided I had to try making it at home. As such, the bad batch of ganache got ignored in pursuit of the chocolate dipped strawberries project. Even though I didn’t have a dramatic spinning chocolate fountain, the strawberries came out super tasty and pretty! The chocolate dipped strawberries at the Godiva store are gigantic and a bit difficult to eat gracefully, but I thought that the medium sized ones that I made were perfect as an elegant single-bite delicacy!
Chocolate Dipped Strawberries
Ingredients
- 1 teaspoon salt for washing strawberries
- 2 pounds fresh strawberries
- 13.5 ounces dark chocolate chips or bars (I mixed Godiva 72% and Ghirardelli 60%)
- 3.5 ounces white chocolate chips or bars (I used Green & Black’s)
Instructions
- Mix the salt into a large bowl of cold water. Quickly wash the strawberries in the salt water, don’t leave them soaking. Rinse the strawberries with cold water several times to remove any salt. Lay the strawberries out on paper towels to air-dry. Strawberries must be completely dry before dipping in chocolate.
- Line two baking sheets with parchment paper.
- Fill the bottom pot of a double-boiler with several inches of water and bring to a simmer over medium-high heat. Place all of the dark chocolate into a heat-proof glass bowl and set it over the double-boiler. Stir occasionally with a spatula and let the chocolate melt completely. Once the chocolate is melted, remove the bowl from the heat and set it on a kitchen towel next to the strawberries and lined baking sheets.
- Working with one strawberry at a time, pat the strawberry dry with a paper towel, grab the leaves and dip the strawberry into the melted chocolate. Turn the strawberry around in the chocolate to ensure that all sides are coated. Shake off as much excess chocolate as possible, then carefully place the strawberry on the lined baking sheet. Repeat this dipping process for all the strawberries. Let the strawberries sit until the chocolate coating sets and is dry to the touch.
- Melt the white chocolate in a double-broiler in the same way as you melted the dark chocolate. Place the melted white chocolate in a freezer bag. Push the melted white chocolate to one corner of the freezer bag, then snip away a tiny tip of the bag to make a small hole. Drizzle the white chocolate on the now dry dark chocolate. Let the strawberries sit until the white chocolate sets.
- If refrigerating, line the container with parchment paper and space out the strawberries so that none of them are touching each other. Place a soft paper towel on top and close the lid.