Chocolate Covered Strawberries Recipe

Strawberries: Fresh, washed, and dried, these are the star of the recipe.

Vegan chocolate chips: A dairy-free alternative to regular chocolate chips, providing a rich and creamy coating.

Coconut oil: Adds a smooth texture and subtle flavor to the melted chocolate.

To ensure a smooth and glossy finish on your chocolate-covered strawberries, make sure the strawberries are completely dry before dipping them into the melted vegan chocolate. Any moisture can cause the chocolate to seize and become grainy. Additionally, tempering the chocolate by melting it slowly and stirring frequently helps maintain its shine and snap once it sets.

• vegan chocolate chips - Substitute with dark chocolate: Ensure the dark chocolate is dairy-free and vegan-friendly. Dark chocolate often has a richer flavor and is naturally vegan if it doesn't contain milk products.

• coconut oil - Substitute with cocoa butter: Cocoa butter is a great alternative as it helps to maintain the chocolate's smooth texture and adds a subtle chocolate flavor.

• Storing Guidelines:

  • Refrigeration: Place the chocolate covered strawberries in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store in the refrigerator for up to 2 days.
  • Layering: If you need to stack the strawberries, place a sheet of parchment paper between the layers to prevent them from sticking together.
  • Avoiding Condensation: When removing from the fridge, let the container sit at room temperature for a few minutes before opening. This helps to minimize condensation on the chocolate.

• Freezing Guidelines:

  • Initial Freeze: Arrange the chocolate covered strawberries in a single layer on a baking sheet lined with parchment paper. Freeze for about 1 hour or until the chocolate is firm.
  • Storage: Transfer the frozen strawberries to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
  • Thawing: When ready to enjoy, remove the desired amount from the freezer and let them thaw in the refrigerator for a few hours. Note that the texture of the strawberries may change slightly after freezing.
  • Shelf Life: Frozen chocolate covered strawberries can be stored for up to 3 months.

• Room Temperature Method:

  • Remove the chocolate covered strawberries from the refrigerator and let them sit at room temperature for about 30 minutes. This allows the chocolate to soften slightly without melting, making them enjoyable to eat.

• Microwave Method:

  • Place the strawberries on a microwave-safe plate.
  • Microwave on low power (about 50%) for 10-15 seconds. Check the chocolate to ensure it doesn't overheat or melt too much.
  • If needed, microwave for an additional 5-10 seconds, but be cautious to avoid overheating.

• Oven Method:

  • Preheat your oven to the lowest setting, usually around 150°F (65°C).
  • Place the chocolate covered strawberries on a baking sheet lined with parchment paper.
  • Warm them in the oven for about 5 minutes, keeping a close eye to ensure the chocolate doesn't melt completely.

• Double Boiler Method:

  • Fill a pot with a small amount of water and bring it to a simmer.
  • Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  • Place the chocolate covered strawberries in the bowl and warm them gently, stirring occasionally to ensure even heating.

• Warm Water Bath Method:

  • Fill a bowl with warm water (not boiling).
  • Place a smaller bowl with the chocolate covered strawberries inside the larger bowl, ensuring no water gets into the chocolate.
  • Let them sit for a few minutes, checking frequently to ensure the chocolate softens without melting completely.

• Baking sheet: A flat, rectangular metal pan used to hold the strawberries while they set in the refrigerator.

• Parchment paper: A non-stick paper used to line the baking sheet, preventing the chocolate-covered strawberries from sticking.

• Microwave-safe bowl: A heat-resistant bowl used to melt the vegan chocolate chips and coconut oil in the microwave.

• Microwave: An appliance used to heat and melt the chocolate and coconut oil mixture.

• Spoon: A utensil used to stir the chocolate and coconut oil mixture between microwave intervals.

• Refrigerator: An appliance used to cool and set the chocolate-covered strawberries.

• Towel or paper towels: Used to ensure the strawberries are completely dry before dipping them in chocolate.

Prepare ingredients in advance: Wash and dry the strawberries ahead of time to save a few minutes when you start dipping.

Use a double boiler: Instead of microwaving, melt the vegan chocolate chips and coconut oil in a double boiler for more even melting and less risk of burning.

Line up your workspace: Arrange your parchment paper and baking sheet before you start to make the process smoother.

Refrigerate immediately: Place the dipped strawberries in the fridge right away to speed up the setting process.