Everyone loves chocolate-covered strawberries, a great holiday or Valentine's Day gift. This recipe includes my best strawberry tips for perfect results! Homemade chocolate-covered strawberries make a simple gift for friends and family year-round. Plus, it's cheaper than buying them at a chocolate store!
Clean and dry fresh strawberries with paper towels. They need an hour on your counter to reach room temperature. For this time, I put them on a paper towel-lined baking tray.
Put two-thirds chopped chocolate in a bowl. Melt chocolate in a heatproof bowl over simmering water or in the microwave at 50% power for 20–30 seconds. Use an instant read thermometer to monitor chocolate temperature and avoid exceeding 115ºF. Maintain milk or white chocolate temperature at 110ºF.
Add chopped chocolate slowly to the bowl after melting two-thirds. Stir each chocolate addition to melt before adding more. Semi-sweet or dark chocolate should be tempered at 89ºF to 90ºF. The tempering temperature for white and milk chocolate is 87ºF.
Dip strawberries by the stem in chocolate gently. After dripping chocolate, gently scrape the strawberry on the bowl rim to remove any remaining chocolate. Scrape excess chocolate from strawberries and place on parchment-lined baking sheets.
Put any leftover chocolate in a zip-top bag, cut a small corner, and drizzle over the strawberries. Berries set in 20 minutes at room temperature if the chocolate is properly tempered. Do not refrigerate the berries to speed things up—it will affect the chocolate.