Hi there! I’m Jeanette, and I work in the Specialty Gourmet Department where chocolate, strawberries, and creativity meet. With Mother’s Day just around the corner—and Father’s Day not far behind—what better way to say “I love you” than with homemade chocolate covered strawberries?
Let me walk you through how we do it in the department, so you can make a batch that’s just as beautiful and delicious as the ones we serve.
🍫 Prep Before You Dip
The key to a smooth chocolate dipping experience is preparation. Trust me, once the chocolate is melted, you won’t want to stop and scramble for tools. Here’s what I recommend you have on hand before you begin:
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A microwave-safe measuring cup (glass or plastic)
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A kettle with about an inch of boiling water
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A stainless steel or glass mixing bowl
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A tray lined with parchment paper
These are your essentials—think of them as your chocolate-dipping toolkit.
🍫 Melting the Chocolate (Without the Trouble)
One of the most common questions I get is:
“Why does my chocolate get hard and grainy?”
The answer usually comes down to heat—either the chocolate got too hot or it got water in it. Both will ruin your batch. But don’t worry! Here’s how to melt it the right way.
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Fill your microwave-safe cup with chocolate wafers. I use Alpine milk chocolate coating wafers—they melt smoothly and taste great.
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Microwave in short bursts:
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If you’re using a large 4-cup measuring cup, start with 1 minute.
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If you’re using a smaller 2-cup version, do 30 seconds at a time, stirring between each round.
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Stop when the chocolate is mostly melted, with a few small lumps remaining. It should be warm—not hot.
🍫 The Double Boiler Method
To keep your chocolate smooth and ready for dipping, pour it into your stainless steel bowl and place it over your kettle with about an inch of steaming (not boiling) water. The water shouldn’t touch the bottom of the bowl—this setup acts like a gentle chocolate spa.
Make sure the fit is snug to avoid steam sneaking out. Even a single drop of water can ruin your chocolate’s texture, making it seize and clump.
🍓 Prepping the Strawberries
Strawberries need special attention too!
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Wash them gently.
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Let them dry completely on a tray lined with paper towels.
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Bring them to room temperature before dipping. Cold strawberries will make your chocolate set too quickly and unevenly.
🍓 Time to Dip!
Now for the fun part.
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Hold the strawberry gently by its leaves.
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Dip it into the chocolate, submerging it to your desired depth.
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Then, slowly lift and lower it a couple of times—this helps remove excess chocolate and leaves a beautiful coating.
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Set it gently on the parchment-lined tray.
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Push it forward just a bit as you lay it down—that helps avoid that little chocolate “foot” at the base.
Let them sit at room temperature to set.
❄️ Storing & Serving Tips
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If you’re serving the strawberries within a couple of hours, keep them at room temperature.
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If you need to refrigerate them, avoid frequent temperature changes. Taking them in and out of the fridge can cause them to sweat.
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Just pull out the few you need and keep the rest chilled.
Whether you’re gifting them to Mom, Dad, or just enjoying them yourself, dipping chocolate strawberries is a simple, sweet way to show you care.
Happy dipping—and happy Mother’s Day from me,
Jeanette at the Specialty Gourmet Department
