Valentine’s Day is most certainly the day to eat chocolate to my heart’s content. Naturally, I crave chocolate-dipped strawberries around this time. They’re fun to make and in my experience, friends and family always adore them.
To make these strawberries, you’ll need a variety of chocolate. I used three different kinds: white, milk, and bittersweet. But you can also use dark chocolate or any other flavor you like.
Wash and thoroughly dry your strawberries. To make dipping a breeze, I poked a toothpick into each one. This method is also helpful if you want to avoid letting your chocolate-covered strawberries dry with a “flat side”.
Melt each kind of chocolate in a double boiler then temper. If you’re lazy like me, separate the chocolates into their own bowls and microwave at 10-second intervals + stir in between each heating. The consistency should be runny. Use a touch of vegetable shortening if needed.
While holding the toothpick, pull the leaves back to avoid a leafy chocolate mess then dip + coat your strawberry.
Fill piping bags or resealable plastic bags with chocolate and snip a corner to decorate your strawberries. I tried different simple designs: stripes, swirls, dots, and even a tuxedo-print. Don’t worry if you mess up (I certainly did!) – they still taste just as good!
To avoid the “flat side” look, let your design set by poking the end of the toothpick into a Styrofoam board or in my case, an upside-down plastic fruit container.
After your strawberries have completely set, remove the toothpicks and transfer each one into its own mini muffin baking cup. Enjoy eating your little works of art!