Easy Chocolate-Covered Strawberries (with Tempered Chocolate)
Chocolate-covered strawberries are a classic New Year’s and Valentine’s Day treat. But that doesn’t mean they are less than delicious any other day of the year. Did you know that these are super simple and easy to make?
Fresh strawberries are delish on their own or served with whipped cream and Champagne for that added luxury.
But there’s something undeniably special about chocolate-covered strawberries—a perfect mix of rich, velvety chocolate and the juicy sweetness of fresh strawberries. They look luxurious and taste indulgent, yet are surprisingly simple to make at home, whether it’s for Valentine’s Day, an anniversary, or just because. These treats always feel like a celebration.
The first time I made chocolate-covered strawberries with tempered chocolate was back when I had my business. I had an order for a heart-shaped gift box cake with chocolate-dipped strawberries, and I knew I couldn’t risk the strawberries weeping or bleeding before delivery. Tempering was the only way to go! From that moment, I fell in love—the glossy finish, the perfect snap, and the fact that they stayed flawless even during transport. Since then, I’ve never gone back! It’s truly a game changer—and so much easier than you’d think!
Why make these strawberries?
- Elegant Yet Easy Treat: Chocolate-covered strawberries look gourmet and impressive, but they’re surprisingly simple to make at home with just chocolate and fresh strawberries.
- Perfect for Any Occasion: Whether it’s Valentine’s Day, anniversaries, birthdays, or a simple indulgence, they’re a versatile dessert that feels special every time.
- A Healthier Sweet Treat: Strawberries are naturally sweet, full of antioxidants, and vitamin C, while dark chocolate has its own health benefits—making this a better-for-you dessert option.
- Customizable & Fun to Decorate: You can drizzle with white chocolate, add sprinkles, crushed nuts, or coconut, or even make themed designs for holidays and celebrations.
- Bonus: They make a thoughtful homemade gift—perfect for sharing love and appreciation!
Ingredients and substitutes
- Strawberries – These have got to be fresh!! Not frozen! And, if you don’t have fresh berries, make a different dessert that calls for frozen strawberries. Also, condensation from frozen fruits can be just one of the big issues when using frozen fruits. In addition, while most people like to use large strawberries, I prefer a small to medium size, which looks prettier.
- Chocolate – When making chocolate-covered strawberries, you have two easy options: using a regular melting chocolate bar without tempering or opting for pre-tempered couverture chocolate for a glossy, professional finish.
- If you’re looking for a quick and easy method, simply melt a good-quality chocolate bar (dark, milk, or white) in the microwave or over a double boiler. This gives a deliciously smooth coating, though it may set with a softer texture and a slight bloom (white streaks) over time.
- For a glossier, crisp finish, using tempered couverture chocolate ensures a perfect snap and shine. Couverture chocolate contains higher cocoa butter content, making it ideal for dipping and setting beautifully at room temperature. If using tempered couverture, keep it within the correct working temperature range to maintain its structure.
- Either way, both methods create delicious chocolate-covered strawberries—perfect for gifting, special occasions, or a sweet treat! ??✨
- Vegetable oil – You want to use coconut oil. I like to use a non-flavored oil that won’t affect the taste and flavor of your chocolate. The purpose of the oil is to thin the chocolate so you have a shiny, smooth, satin-like coating that is not too thick and clumpy on the strawberries. And a thick chocolate coating makes the fruit look bulky.
- Garnish – I like a little drizzle of white chocolate. Sometimes, I even use some finely chopped nuts and desiccated coconut. My kids love to top them with sprinkles. But today, I’ve kept them plain and simple.
Step-by-step: Chocolate-covered strawberries
- Prepare strawberries: Wash strawberries in cold running water and drain them completely. Wipe them well to dry off any moisture. I wipe each strawberry with a paper hand towel. Then I air-dry for at least another hour so any mist on the stalks dries as well.
Chocolate Covered Strawberries without Tempering
- Melt chocolate: Chop the chocolate and place it in a microwave-safe bowl. Microwave in 15-20 second intervals at 50% power, stirring each time until fully melted.
Alternatively, you can use a double-boiler method to melt the chocolate. If the chocolate is too thick, add vegetable oil to the melted chocolate – stir well. - Dip strawberries: Pick a strawberry by the stem and poke two toothpicks in it to help hold it. Then, dip it in the chocolate mixture. Hold it above the bowl for a few seconds to let excess chocolate drip. Gently rub the back of the strawberry over the edge, removing any excess.
- Let them set: Gently rub the back of the strawberry over the edge, removing any excess. Place them on a baking sheet lined with parchment or wax paper, leaving enough room between them. Garnish the top with whatever you want while the chocolate is still melted, so it stays stuck to the strawberry when it dries.
- Garnish: Drizzle with white or dark chocolate using a fork or piping bag. Before the chocolate sets, sprinkle with crushed nuts, coconut, or sprinkles.
- Chill: Place the tray in the fridge for 20 minutes until the chocolate is set.
Chocolate-covered strawberries with tempered chocolate
- Chop & Melt the Chocolate: Chop the chocolate into small, even pieces.
- Place ⅔ of the chocolate in a microwave-safe bowl.
- Microwave on 50% power (or the defrost setting) in 15- to 20-second intervals.
- Stir between each interval to evenly distribute the heat.
- Seeding the Chocolate: Once the chocolate is 80% melted, remove it from the microwave. Add the remaining ⅓ chopped chocolate (this helps temper it). Stir continuously until completely melted and smooth.
- Check the Temperature: with a thermometer. If it’s too hot, keep stirring until it cools to the right range.
- Dark chocolate: 88-90°F (31-32°C)
- Milk chocolate: 86-88°F (30-31°C)
- White chocolate: 82-84°F (28-29°C)
- Dip the Strawberries: Hold each strawberry by the stem and dip it into the tempered chocolate. Let the excess drip off, then place it on a parchment-lined tray. For a cleaner edge, lightly wipe the bottom of the strawberry against the side of the bowl before setting it down.
- Use a Parchment Cone or Piping Bag: Put a little of the melted chocolate in a parchment cone, and snip a tiny hole at the tip for a thin drizzle. You can also use a piping bag with a fine round tip (like Wilton #2 or #3) or cut a small opening. Allow the drizzle to set at room temperature for a clean finish.
- Let Them Set: Let the chocolate-coated strawberries sit at room temperature until set. Avoid the fridge, as condensation can form and dull the chocolate’s shine.
- Decorate (Optional): Drizzle with white or dark chocolate using a fork or piping bag. Sprinkle with crushed nuts, coconut, or sprinkles before the chocolate sets.
- Storage: These are best eaten the same day. Store in a cool, dry place for up to 24 hours. If refrigerating, keep them on parchment paper in a single layer and cover loosely with wax paper (not airtight). Let them sit at room temperature for 15-30 minutes before serving to prevent condensation.
Frequently asked questions
For best Quality: 24 hours at room temperature, but they can be kept for up to 48 hours in the fridge (with precautions).
Storing at Room Temperature (Recommended for Best Texture):
Ideal for up to 24 hours. Keep in a cool, dry place. Store them in a single layer on parchment paper. Cover loosely with a paper towel or a breathable lid to prevent condensation. Avoid placing them in an airtight container—this can trap moisture and make the chocolate sweat.
Storing in the Fridge (If You Must): Store on a plate lined with paper towels (to absorb moisture). Cover loosely with wax paper or plastic wrap. Let them sit at room temperature for 15 minutes before serving to avoid condensation.
Never store them in the freezer—the strawberries will release moisture when thawed, making the chocolate crack and the berries mushy.
A cardboard box is a great way to store and gift chocolate-covered strawberries for Valentine’s Day! It helps absorb excess moisture and prevents condensation, keeping the chocolate from sweating.
– Use a sturdy, clean cardboard box (like a bakery or chocolate box).
– Line it with parchment paper or wax paper to prevent sticking.
Place strawberries in a single layer, slightly spaced apart to avoid smudging.
– Use mini paper cupcake liners or decorative dividers to keep them separate.
– Place strawberries in a single layer, slightly spaced apart to avoid smudging.
– Use mini paper cupcake liners or decorative dividers to keep them separate.
When making chocolate-covered strawberries, the biggest difference between tempered and non-tempered chocolate is the finish and texture. Tempered chocolate sets with a glossy shine, crisp snap, and smooth texture, making it ideal for gifting or special occasions. It also stays stable at room temperature without developing white streaks (bloom). In contrast, non-tempered chocolate is quicker and easier to use but results in a softer coating that may appear dull and take longer to set.
If you’re making strawberries to enjoy the same day, melting chocolate without tempering works just fine. However, if you want a professional-looking finish, longer shelf life, and a firm bite, tempering is worth the extra step. Either way, chocolate-covered strawberries are a simple yet elegant treat that always impresses! ✨
You can top chocolate-covered strawberries with a variety of delicious toppings to add texture and flavor.
Classic options include a white or dark chocolate drizzle, shredded coconut, or a dusting of edible gold for an elegant touch.
For a crunchy bite, try chopped nuts, crushed cookies, or toasted sesame seeds. If you want something fun and festive, sprinkles, mini chocolate chips, or crushed candy canes work great.
For a gourmet twist, sprinkle freeze-dried fruit powder, flaky sea salt, or a touch of chili flakes for a sweet-spicy contrast. To make them extra indulgent, drizzle with caramel or sprinkle crushed toffee for added crunch.
Chocolate Covered Strawberry – How to Make
Chocolate covered strawberries are a classic New Year's and Valentine's Day treat. But that doesn't mean they are less than delicious any other day of the year. Did you know that these are super simple and easy to make?
Video
Ingredients
- 1 lb (450 g) Fresh strawberries wash, pat dry, then air dry
- 7 oz (200 g) Chocolate Bar dark, bitter-sweet or semi-sweet
- 2 tbsp Vegetable oil or coconut oil
- 4 oz (100 g) melted White chocolate for garnish
- 3 tbsp Nuts finely chopped for garnish
- 8 oz High-quality coverture chocolate (dark, milk, or white)
Method
- Prepare strawberries: Wash strawberries in cold running water and drain them completely. Wipe them well to dry off any moisture. I wipe each strawberry with a paper hand towel. Then, I air dry for at least another hour so that any mist on the stalks will also dry.
- Melt chocolate: Chop chocolate and place it in a microwave-safe bowl. Microwave in 15-20 second intervals at 50% power, stirring each time until fully melted. Alternatively, you can use a double boiler method to melt the chocolate. If the chocolate is too thick add vegetable oil to the melted chocolate – stir well.
- Dip strawberries: Pick a strawberry by the stems and poke two toothpicks in it to help hold it. Then, dip it in the chocolate mixture. Hold it above the bowl for a few seconds to let excess chocolate drip. Gently rub the back of the strawberry over the edge, removing any excess.
- Let them set: Gently rub the back of the strawberry over the edge, removing any excess. Place them on a baking sheet lined with parchment or wax paper, leaving enough room between them. Garnish the top with whatever you want while the chocolate is still melted so it stays stuck to the strawberry when it dries.
- Garnish: Drizzle with white or dark chocolate using a fork or piping bag. Before the chocolate sets, sprinkle with crushed nuts, coconut, or sprinkles.
- Chill: Place the tray in the fridge for 20 minutes until the chocolate is set.
- Chop & Melt the Chocolate: Chop the chocolate into small, even pieces. Place ⅔ of the chocolate in a microwave-safe bowl. Microwave on 50% power (or the defrost setting) in 15- to 20-second intervals. Stir between each interval to evenly distribute the heat.
- Seeding the Chocolate: Once the chocolate is 80% melted, remove it from the microwave. Add the remaining ⅓ chopped chocolate (this helps temper it). Stir continuously until completely melted and smooth.
- Check the Temperature: with a thermometer. If it's too hot, keep stirring until it cools to the right range.Dark chocolate: 88-90°F (31-32°C)Milk chocolate: 86-88°F (30-31°C)White chocolate: 82-84°F (28-29°C)
- Dip the Strawberries: Hold each strawberry by the stem and dip it into the tempered chocolate. Let the excess drip off, then place it on a parchment-lined tray. For a cleaner edge, lightly wipe the bottom of the strawberry against the side of the bowl before setting it down.
- Use a Parchment Cone or Piping Bag: Put a little of the melted chocolate in a parchment cone, and snip a tiny hole at the tip for a thin drizzle. You can also use a piping bag with a fine round tip (like Wilton #2 or #3) or cut a small opening. Allow the drizzle to set at room temperature for a clean finish.
- Let Them Set: Let the chocolate-coated strawberries sit at room temperature until set. Avoid the fridge, as condensation can form and dull the chocolate’s shine.
- Decorate (Optional): Drizzle with white or dark chocolate using a fork or piping bag. Sprinkle with crushed nuts, coconut, or sprinkles before the chocolate sets.
- Storage: These are best eaten the same day. Store in a cool, dry place for up to 24 hours. If refrigerating, keep them on parchment paper in a single layer and cover loosely with wax paper (not airtight). Let them sit at room temperature for 15-30 minutes before serving to prevent condensation.
Notes
- Most importantly, always make sure the strawberries are fresh and bruise-free.
- Also, dry the strawberries well – any drop of water or condensation on the fruit can seize the chocolate.
- Melt the chocolate slowly and gently for a nice shine.
- Also, stick a toothpick at the top of the strawberries to help move the berries easily.
- Let the excess chocolate drip completely. And remove excess by scraping the strawberry on the edge of the bowl. This will prevent a big pool of chocolate at the base of the strawberry which does not look good.
- Options for topping the strawberries with melted chocolate.
- Melted chocolate drizzle
- chopped nuts (my favorite are pistachios, hazelnuts, and pecans)
- Desiccated coconut
- Chocolate chips
- Peanut butter chips
- Graham cracker crumbs
- Crushed Oreo cookies
- Crush candy
- kids favorite sprinkles
Equipment you will need
Nutrition
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YESSS Just in time for valentine’s day! I LOVE chocolate covered strawberries. Thank you for sharing!
Me too, Liz. Thanks
These are the perfect and fancy little treat for so many special occasions. I would do them for showers, girls weekends away, and for sure Valentine’s Day. Always a hit.
Absolutely, Gloria.
These are a must on Valentine’s Day – we always make them.
Thank you, Dannii.
Good morning, I am so excited as it is Strawberry season here in Florida too and I will be attending Strawberry Fest in a few weeks to load up on strawberries. This recipe will be one of the first on my list to make. Saving for later!
Thank you, Heidy.
What a great tutorial for such a special treat! Those strawberries look absolutely perfect!
Thank you, Kristina
You can’t beat strawberries dipped in chocolate! That’s a winner for any special occasion!
Thank you, Tania.
Hi.. i find it difficult to melt white chocolate for dipping cake pops. . Can i use some oil to melt them like u have used in this recipe ? Thank u!! ?
Yes, you can use oil to dilute melted chocolate. Just enough to bring it to the right consistency, Thanks.
You are better then Kerry Vincent and prettier too..lol
I love your site and I steal (sorry) lots of your designs.
Diana
Your Bellflower Groupie
Thanks Diana for the lovely comments and compliments. I'm honored that you like my site and use my designs.
Veena
Thank you for this tutorial. Now I know why I always had a big pool of chocolate at the base. Making this again today..
Thank you Swarna – Happy to hear this post was helpful.Enjoy your strawberries.
Wow.. Thank you Veena !! This is the best post on how to cover strawberries with chocolate. Not every body gives such details and tips. Thank you!
Thank you so much Shalu. So happy to hear that you found this post useful and you like my way of writing