Strawberry Chocolate Recipe

Strawberries: Fresh, hulled, and chopped, these provide the juicy and sweet base for the recipe.

Dark chocolate: Preferred vegan chocolate chips, offering a rich and intense flavor that pairs perfectly with strawberries.

Coconut oil: Optional, but it helps to create a smoother and shinier chocolate coating.

For a smoother and shinier finish on your chocolate-coated strawberries, temper the vegan chocolate instead of just melting it. This involves melting two-thirds of the chocolate until it reaches 110-115°F, then adding the remaining one-third and stirring until the temperature drops to 88-90°F. This process ensures a glossy coating and a satisfying snap when you bite into the strawberries.

• fresh, hulled and chopped strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a great alternative to strawberries.

• dark chocolate preferred vegan chocolate chips - Substitute with carob chips: Carob chips are naturally sweet and vegan, offering a similar texture and flavor profile to dark chocolate.

• coconut oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar fat content, which helps achieve the same smoothness in the chocolate.

• For short-term storage, place the chocolate-coated strawberries in an airtight container. Ensure they are in a single layer to prevent sticking.

• Line the container with parchment paper to avoid any chocolate smudging and to keep the strawberries fresh.

• Store the container in the refrigerator. The cool temperature will help maintain the integrity of the chocolate coating and keep the strawberries fresh for up to 2-3 days.

• If you wish to freeze them, first place the chocolate-coated strawberries on a parchment-lined tray and freeze them individually for about 1-2 hours. This prevents them from sticking together.

• Once the strawberries are frozen solid, transfer them to a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of freshness. Frozen chocolate-coated strawberries can be stored for up to 2 months.

• When ready to enjoy, remove the desired amount from the freezer and let them thaw in the refrigerator for about 30 minutes. This will ensure the chocolate remains firm while the strawberries soften slightly.

• For an extra touch, you can drizzle some melted vegan chocolate over the thawed strawberries before serving for a delightful presentation.

• Microwave Method:

  1. Place the strawberry chocolate pieces on a microwave-safe plate.
  2. Heat on medium power for 10-15 seconds.
  3. Check if the chocolate has softened slightly. If not, continue in 5-second intervals.
  4. Be cautious not to overheat, as the chocolate can burn or become too runny.

• Oven Method:

  1. Preheat your oven to 200°F (93°C).
  2. Place the strawberry chocolate pieces on a parchment-lined baking sheet.
  3. Warm in the oven for about 5 minutes.
  4. Check if the chocolate has softened. If needed, continue warming in 2-minute intervals.

• Double Boiler Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the strawberry chocolate pieces to the bowl.
  4. Stir gently until the chocolate begins to soften.
  5. Remove from heat once the desired consistency is reached.

• Room Temperature Method:

  1. Remove the strawberry chocolate pieces from the refrigerator.
  2. Let them sit at room temperature for about 15-20 minutes.
  3. This method is slower but preserves the texture of the strawberries and chocolate without the risk of overheating.

• Microwave-safe bowl: Used to melt the vegan chocolate chips and coconut oil in the microwave.

• Microwave: Heats the chocolate mixture in intervals until it is fully melted and smooth.

• Parchment paper: Lined on a tray to place the chocolate-coated strawberries, preventing them from sticking.

• Tray: Holds the parchment paper and chocolate-coated strawberries while they set in the refrigerator.

• Refrigerator: Used to cool and set the chocolate-coated strawberries.

• Knife: Used to hull and chop the strawberries into small pieces.

• Cutting board: Provides a surface to safely hull and chop the strawberries.

• Spoon: Used to stir the chocolate mixture during the melting process.

• Tongs: Optional tool to dip the strawberry pieces into the melted chocolate, ensuring they are fully coated.

Prepare ingredients in advance: Wash, hull, and chop the strawberries ahead of time to streamline the process.

Use microwave efficiently: Melt the vegan chocolate chips and coconut oil in 30-second intervals to ensure quick and even melting.

Line tray beforehand: Have a parchment-lined tray ready to place the chocolate-coated strawberries immediately after dipping.

Refrigerate quickly: Place the tray in the refrigerator as soon as all strawberries are coated to set the chocolate faster.