24-30 perfectly ripened strawberries, green caps intact
6 oz (.375 lb) sweet, semi-sweet, bitter sweet, milk and/or white chocolate. Preferably chocolate chips, chocolate calets or chocolate bars coarsely chopped.
Believe it or not, chocolate chips are really the best way to melt chocolate. They are available at grocery stores in dark-, white- or milk-chocolate varieties and taste wonderful. Melting them is the key, so utilize the easy method provided below.
Microwave Melting Chocolate
In a microwave-safe bowl, melt chips using either the defrost setting or 10-percent power in the microwave. Use two to three minute increments until smooth
Yes, there is a technique involved to perfect chocolate-covered strawberries. When you dip the strawberry into the melted chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to “spin” the dripping chocolate off.
Invert the hand, pointing the strawberry at the ceiling, to seal it and allow you to sprinkle other candies or toppings around the surface.
Cool covered strawberries on a sheet pan with wax paper. Keep them at a cool room temperature and try to dip them the same day you serve them.
Dip strawberries in both white and dark chocolate to create a tuxedo effect. Dip in white first, let the chocolate dry, then dip twice in dark chocolate, giving them that little shake to keep a straight line. Buttons and a bow tie can easily be added with the tip of a wooden skewer or piped on using a paper cone.