Why Should Chocolate be Tempered?
Tempering is a method of heating and cooling chocolate to stabilize it so you end up with chocolate that has a nice shine and snap to it and won’t be sticky to the touch.
How to Set up a Double Boiler (Bain Marie)
A double boiler or “Bain-marie” is a simple way to heat chocolate gently over steam.
The setup: Fill a saucepan with 1 inch of water brought to a simmer over medium/low heat. Add chocolate to a rimmed heat-safe glass bowl or a metal bowl. Set the bowl over the pot to trap the steam and stir until the chocolate is melted then remove the bowl carefully with oven mitts.
How to Make Chocolate Covered Strawberries
- Prepare strawberries – rinse and pat dry with paper towels. Bring to room temperature.
- Melt chocolate – Set up your double boiler (see above). Put 2/3 of your chopped chocolate into a rimmed bowl and set over your double boiler. Stir with a spatula for about 2 minutes until mostly melted and 110˚F on a thermometer then immediately remove from heat and set on a towel.
- Add remaining chocolate to temper the chocolate: Stir in the remaining 1/3 chocolate and stir continuously until the chocolate cools to 90˚F. Tempering is a method of heating and cooling chocolate to stabilize it so you end up with chocolate that has a nice shine and snap to it and won’t be sticky to the touch.
- Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberries in the chocolate until fully coated, lightly scraping one side against the bowl for excess to drip back into the bowl. Place on parchment paper to set.
- Decorate strawberries using white chocolate, crushed nuts, and sprinkles. Watch the video tutorial for decorating ideas.
Can I melt chocolate in the microwave?
Yes, but microwaving has a higher risk of burning chocolate. Place chopped chocolate into a microwave-safe bowl and heat for 30 seconds, stir then heat another 30 seconds, stir, and heat for one or two 15-second increments until chocolate is melted with stirring. Keep the chocolate temperature between 90˚-95˚F.
Tips for the Best Chocolate Covered Strawberries
- Dry strawberries – thoroughly pat dry with paper towels. Water will prevent chocolate from sticking and will make chocolate dull. Wet strawberries can get mushy in the refrigerator.
- Water is the enemy of melting chocolate. Avoid getting any water in the chocolate while tempering or it will cease the chocolate, make it lumpy, and dry. Use a rimmed bowl to keep steam out and make sure the bowl and spatula are dry.
- Use a thermometer to check the temperature of the chocolate and remove it from heat when it reaches 110˚F. It should never be hotter than 120˚F or you will burn the chocolate. Glass bowls retain heat so remove quickly and set over a kitchen towel to avoid overheating.
- Mix the chocolate continuously as it cools to the optimal dipping temperature of 90˚F.
- If the chocolate cools – Place the bowl of chocolate back over the double boiler and warm the chocolate back to 90˚F (not hotter), stirring continuously.
How to Store Chocolate Strawberries
These are best enjoyed within 1 to 2 days of making them as the chocolate will cause the strawberries to sweat. Store uncovered at room temperature for 1 day and refrigerate uncovered overnight if making ahead.
Pro Tip:
If you have leftover tempered chocolate, you can salvage it for another use. Spread the leftover melted chocolate onto a piece of parchment paper. Once it has hardened, peel it up from the parchment, transfer it to a zip-top bag, and store it in the refrigerator for another use.
