Chocolate-Dipped Strawberries

Use Baker's Dipping Chocolate for these sweet, milk chocolate-dipped strawberries.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 45

Course Snack

Cuisine American

Servings 18 people

Calories 822.2 kcal

Equipment

1 Baking Sheet For setting the dipped strawberries
1 Waxed Paper To line the baking sheet
1 Microwave-Safe Bowl For melting chocolate
1 Small Spoon or Spatula For stirring chocolate if needed

Ingredients

Main

1 7 ounce package Baker's Real Milk Dipping Chocolate
36 medium strawberries

Instructions

Line a baking sheet with waxed paper.
Melt chocolate in the microwave as directed on package, 1 to 2 minutes.
Dip strawberries in chocolate; let excess chocolate drip off. Place onto the prepared baking sheet. Let stand at room temperature or refrigerate until firm, about 30 min.

Notes

For a truly professional finish, ensure your strawberries are completely dry; any moisture will cause the chocolate to seize. While the recipe suggests microwave melting, a double boiler offers more controlled, gentle heat, preventing overheating and ensuring a smooth, glossy consistency. If using couverture chocolate, tempering is essential for a stable, shiny coat and a satisfying snap. When dipping, hold the strawberry by its stem, immerse deeply, and gently tap the stem against the bowl's rim to remove excess chocolate for a clean, elegant finish. For an elevated presentation, consider a delicate sprinkle of flaky sea salt, finely chopped pistachios, or a contrasting white chocolate drizzle before the chocolate sets. Refrigerate only until firm; prolonged chilling can dull the chocolate's natural sheen.