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Chocolate covered strawberries are perfect for giving as gifts, using on top of cakes of cupcakes for a stunning presentation, or just eating out of hand for a special treat! Learn how to easily temper dark, milk or white chocolate for chocolate covered strawberries using the seeding method for tempering. Chocolate covered strawberries are perfect for giving as gifts, using on top of cakes of cupcakes for a stunning presentation, or just eating out of hand for a special treat! Learn how to easily temper dark, milk or white chocolate for chocolate covered strawberries using the seeding method for tempering.
I love-love-love chocolate-covered strawberries. They are easily one of my all-time favorite treats. But they are so expensive! Like, sometimes even $4-6 dollars for just one strawberry! It’s crazy! So a few years ago I figured, why not learn how to make them myself? How hard could it be? And this is where I went down the chocolatiering rabbit hole.
I have attempted chocolate covered strawberries in the past by just melting chocolate chips with a little shortening. That method is okay, but definitely not the same quality of chocolate that you get from a real chocolatier. Same with chocolate bark or chocolate candy coatings that sometimes come in bags of discs that melt easily. Although they melt smoothly and set up quickly and seem similar to chocolate, it’s just not the same flavor as real, properly tempered dark, milk, or white chocolate. And it turns out I’m a bit of a snob when it comes to chocolate.It also turns out that tempering REAL chocolate and using it to make chocolate covered strawberries (or truffles or almonds or whatever else your heart desires) isn’t that difficult! At least, not when you use the seeding method where you take already tempered chocolate, melt part of it down to bring it out of temper, then slowly bring the temperature back down by reintroducing the remaining solid, tempered chocolate.
Chocolate covered strawberries are perfect for giving as gifts, using on top of cakes of cupcakes for a stunning presentation, or just eating out of hand for a special treat! Learn how to easily temper dark, milk or white chocolate for chocolate covered strawberries using the seeding method for tempering.
Properly tempered chocolate sets with a nice, slightly glossy and smooth finish and has a nice snap to the chocolate. By snap, I mean when you bite into it the chocolate isn’t soft or chewy and if you were to break a piece of it in two, it would literally snap, rather than bend, when applying pressure to it. Also, properly tempered chocolate doesn’t require refrigeration for it to set up.
Chocolate covered strawberries are perfect for giving as gifts, using on top of cakes of cupcakes for a stunning presentation, or just eating out of hand for a special treat! Learn how to easily temper dark, milk or white chocolate for chocolate covered strawberries using the seeding method for tempering.

Start with good, quality chocolate.

You can order good, quality chocolate online or find it in many kitchen supply stores. Or just buy your favorite bars of quality chocolate at the supermarket, as long as they are just solid chocolate without anything mixed into them, although buying the smaller bars is going to a be a more expensive route. I like to go to Trader Joe’s, which sells 1 lb. blocks of excellent dark or milk chocolate at a very good price of around $5/block. Enough to make literally dozens of chocolate covered strawberries for the price of maybe one strawberry from a fancy chocolatier or candy store.If you are hoping to do white chocolate, I would recommend ordering online because it can be harder to find in stores and the “melting wafers” from the craft store are usually just “candy melts” and not real white chocolate at all.
Chocolate covered strawberries are perfect for giving as gifts, using on top of cakes of cupcakes for a stunning presentation, or just eating out of hand for a special treat! Learn how to easily temper dark, milk or white chocolate for chocolate covered strawberries using the seeding method for tempering.

Temper at least 1 lb. of chocolate at a time.

It is much easier to temper larger quantities of chocolate at a time, rather than trying to do just enough for 6 strawberries or so. If you don’t want dozens of chocolate covered strawberries on your hands (not the worst problem in the world), you could always dip the number of strawberries you want, then pour any remaining chocolate into a bar (I will just scrape it into a vaguely bar shape on some parchment paper, then let it solidify – it doesn’t have to be pretty) to be reused in the future, since it can be melted down and re-tempered again. Or you can use it up dipping pretzels or tossing in some almonds or other nuts, then storing them in an airtight container after the chocolate sets.

The Seeding Method

To temper chocolate using the seeding method, start by chopping 3/4 of your total chocolate, reserving 1/4 of the chocolate block in bar form for later.Transfer the chopped chocolate into a clean, dry bowl and set it over a pan of hot water. I like to bring my pan of water up to a simmer and then turn off the heat for this step. You want the water to be hot but not boiling. Carefully set your bowl of chopped chocolate right down into the water, making sure that the water doesn’t come close to the rim of my bowl because if you get water into your chocolate it can cause it to seize up. Let the chocolate sit for a while, allowing the chocolate to melt about halfway before stirring.When the chocolate starts looking about halfway melted, using a dry rubber spatula to stir the chocolate, helping it to continue melting. Just be careful not to slosh any water into the chocolate while doing this. You can even take the bowl out of the water and set it on a dry towel on the counter while you stir, then return it back to the water if that helps.Let the bowl of chocolate sit in the hot water, stirring it periodically, until the chocolate is completely melted. Once the chocolate is completely melted, use a digital thermometer to check the temperature of the chocolate, watching closely until it reaches 115 degrees F (for dark chocolate) or 110 degrees F (for milk or white chocolate). Don’t let the chocolate go over this temperature or you risk burning it, which is why a good thermometer is crucial, in my opinion.Chocolate covered strawberries are perfect for giving as gifts, using on top of cakes of cupcakes for a stunning presentation, or just eating out of hand for a special treat! Learn how to easily temper dark, milk or white chocolate for chocolate covered strawberries using the seeding method for tempering.At this point, remove the bowl of melted chocolate from the hot water and add the reserved 1/4 chunk of chocolate. You can sort of scrape at the chunk of chocolate and agitate it with your spatula while the warm chocolate melts the chunk of chocolate, which will also help gently bring down the temperature of the warm chocolate. Adding a block of properly tempered chocolate and continuous stirring encourages the formation of the proper crystalline structure necessary for properly tempered chocolate. Sounds weird and hokey, I know, but there is a science behind achieving the snap and sheen of properly tempered chocolate. Interesting, right? Yay science!
Chocolate Covered Strawberries
Yield: 10 strawberries

Chocolate Covered Strawberries

Chocolate covered strawberries are perfect for giving as gifts, using on top of cakes of cupcakes for a stunning presentation, or just eating out of hand for a special treat!  Learn how to easily temper dark, milk or white chocolate for chocolate covered strawberries using the seeding method for tempering.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 dozen large strawberries, washed and patted dry
  • 1 lb. dark, milk, or white chocolate

Instructions

  1. Chopping 3/4 of the chocolate into small bits. Leave the remaining chocolate as a solid block and set aside for later use.
  2. Fill about 1/3 full with water and bring to a simmer, then remove from the heat. Transfer the chopped chocolate to a clean, dry, glass bowl and carefully set it down into the pan of hot water. Let the chocolate sit until about halway melted before stirring.
  3. When the chocolate starts looking about halfway melted, using a dry rubber spatula to stir the chocolate, helping it to continue melting. Just be careful not to slosh any water into the chocolate while doing this. You can even take the bowl out of the water and set it on a dry towel on the counter while you stir, then return it back to the water if that helps.
  4. Let the bowl of chocolate sit in the hot water, stirring it periodically, until the chocolate is completely melted. Once the chocolate is completely melted, use a digital thermometer to check the temperature of the chocolate, watching closely until it reaches 115 degrees F (for dark chocolate) or 110 degrees F (for milk or white chocolate). Don't let the chocolate go over this temperature or you risk burning it, which is why a good thermometer is crucial, in my opinion.
  5. When the chocolate is halfway melted, use a dry rubber spatula to stir the chocolate, taking care not to slosh any water into the chocolate while doing this. Stir the chocolate periodically, until completely melted.
  6. Use a digital thermometer to check the temperature of the chocolate, watching closely until it reaches 115 degrees F (for dark chocolate) or 110 degrees F (for milk or white chocolate).
  7. Once the chocolate reaches 110 to 115 degrees (depending on the type of chocolate you are using), remove the bowl of melted chocolate from the hot water and add the reserved 1/4 chunk of chocolate. Stir while the warm chocolate melts the solid chunk of chocolate, to gently bring down the temperature of the warm chocolate to 90 degrees F (for dark chocolate) or 87 degrees F (for milk or white chocolate).
  8. Test to see if the chocolate is in temper by smearing a small amount of the cooled, melted chocolate onto a piece of parchment or waxed paper. It should set and start to lose some of its glossy shine and take on a slightly more matte look, then begin to set around the edges within about 4-6 minutes if in temper.
  9. Once the chocolate is tempered, dip your strawberries into the tempered chocolate one at a time by holding them by the leaves or stem at the top of the berry, then dipping in and swirling to coat evenly around the majority of the berry, just avoiding the leaves. Gently scrape the bottom of the berry (whichever side you are going to set it down on) on the side of the bowl to remove some of the excess chocolate so it won't puddle at the base of each strawberry when placed on a parchment-lined baking sheet.
  10. Periodically test the temperature of the tempered chocolate while dipping. If it falls below the 85 degree range, set your bowl of melted, tempered chocolate back in the hot water for 3 seconds to let the chocolate at the bottom of the bowl warm up a bit, then stir it again to mix the warm chocolate from the bottom with the cooler chocolate on top.
  11. When all the strawberries are covered in chocolate, you can pour the remaining tempered chocolate onto parchment paper and allow it to set back into a block form and store it in a cool, dry place to be used the next time you want to temper chocolate. Or use it to dip truffles or pretzels or almonds or whatever else sounds yummy!

Nutrition Information:

Yield:

10

Amount Per Serving:Calories: 271 Saturated Fat: 11g Cholesterol: 1mg Sodium: 9mg Carbohydrates: 20g Fiber: 4g Sugar: 10g Protein: 3g
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