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chocolate dipped strawberries

gebakje's picture

I am going to a party and would like to bring my own chocolate dipped strawberries.

I heard that I have to temper the chocolate first.  Is this true and what is tempering and how do I do it.  Can I go without tempering the chocolate?

CookiM0nster's picture

(post #65095, reply #1 of 20)

You can go without tempering the chocolate if you keep the dipped strawberries refrigerated until shortly before you serve them.

If you dip them cold the temperature of the strawberries may actually temper the chocolate for you, but it's not a guarantee.

gebakje's picture

(post #65095, reply #2 of 20)

thank you very much for answering!  I will go with what you said.

suz's picture

(post #65095, reply #3 of 20)

I make chocolate strawberries all the time.  After melting the chocolate I let it come down in temperature to just about warm dip and then refrigerate.  It comes out perfect every time.

gebakje's picture

(post #65095, reply #4 of 20)

thank you suz

have  you ever had it though, that once you take them out of the fridge after they have been dipped that they start to sweat or... that the chocolate has the streaky look to it?

suz's picture

(post #65095, reply #5 of 20)

I haven't had problems, is it the fact the the strawberries are cold  (as just suggested) or/and that I wait to dip until the chocolate is just warm or just dumb luck?!

leonap's picture

(post #65095, reply #6 of 20)

Watch that dumb luck. Once you acknowledge it, poof! It's gone. ;-)

suz's picture

(post #65095, reply #7 of 20)

LOL!  and I know you're right

CookiM0nster's picture

(post #65095, reply #8 of 20)

Probably the cold strawberries.

suz's picture

(post #65095, reply #9 of 20)

Thanks, I like learning something new.

ArtPollard's picture

(post #65095, reply #10 of 20)

Everybody else has adequately mentioned how you don't have to temper the chocolate before dipping strawberries as long as you keep it cool. (If you plan on keeping them at room temperature for a few days (or perhaps shorter then yes, you'll need to temper it.)

One really important point to remember though that hasn't been mentioned and one that way too many people forget is that the strawberries need to be very dry before they are dipped. Many people wash and then quickly dry them before dipping. The water transfers from the strawberries into the chocolate and the chocolate seizes. It is especially easy for the water to be trapped or hidden in the leafy top of the strawberry.

When chocolate seizes, it become thick and hard. Basically, chocolate is ground up cocoa beans -- much like peanut butter is ground up peanuts. (Of course, there is sugar added but we will ignore that.) The beans (like all plant matter) is composed partly of cellulose which is the woody outer wall of the cells. When the cellulose comes into contact with water, it absorbs it like a sponge and swells. The bits of cellulose then start to clump together and if you have too much water, you will have one large clump.

When chocolate seizes, you have two options.... Throw it away or add enough water/milk/cream to make it liquid again and use it for hot chocolate or chocolate pudding or similar.

So wash your strawberries early, dry them thoroughly, then let them sit out for enough time to finish drying.

Good luck!


Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

gebakje's picture

(post #65095, reply #11 of 20)

thanks Art for replying to me. I made them last night and they turned out great.!

suz's picture

(post #65095, reply #12 of 20)


plantlust's picture

(post #65095, reply #13 of 20)

This is very interesting info. Can you explain how a chocolate dipped strawberry can be juicy & sweet? There is a confectioner in Long Grove (IL) that makes them for the strawberry festival and they are HUGE. But they are still sweet, taste like strawberries and juicy (which is normally NOT the case for the huge berries).

Another question would be about alcohol. I would like to inject Grand Marnier into strawberries & then dip in chocolate. Would a needle work? Do you then let them sit for abit before dipping in chocolate to let the liquor marinate in the strawberry?

A taste of Jaegermeister on the tongue can still elicit a reaction from someone on the brink of death.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

ArtPollard's picture

(post #65095, reply #14 of 20)

Well, the trick with strawberries is to get good ones. So this is a sourcing problem -- not a chocolate dipping one.

Finding good quality strawberries is really hard to do especially since the emphasis in the U.S. has been on size rather than flavor. Really, if you want good quality strawberries, you are going to need to buy some from a variety of different places and sample and see which taste the best. There are always mail order strawberries and fruit and there you are guaranteed to get better than you would in the store. Alternatively, restaurant supplies sometimes have them and you may be able to buy direct. I'd probably skip Sysco unless you are in the food business since getting set up would be a hassle for a one time thing. However, we have several in our area that will sell retail as well as wholesale.

A general rule of thumb is that the smaller the strawberries, the tastier they are. (Especially varieties that are still bred to be small.) And while I'm at it (and I know this doesn't apply to dipped strawberries), frozen is almost always better than fresh since they are able to pick them at their peak ripeness.

Injecting the strawberries should work especially since there is that little hollow area in the middle. If I were to try it, I'd use as small a needle as possible and then inject at the top so that if some juice or Grand Marnier were to escape, it wouldn't escape into the melted chocolate.

Hope this helps,


Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

MadMom's picture

(post #65095, reply #15 of 20)

ITA about smaller berries tasting better.  Unfortunately, I'm married to a man who thinks that bigger strawberries are the ones to buy.  He also buys ones from California or Chile or heaven knows where out of season.  He has other redeeming qualities, though, which offset his foibles.

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ArtPollard's picture

(post #65095, reply #17 of 20)

Most of us guys have some sort of redeeming quality if you look hard enough. ;-)

The weird thing is that the smaller berries taste better even when they are of the same "giant berry" variety. So when I get a box of strawberries at the grocery store, I always eat / pick out the smaller ones first. (I leave the larger ones for the kids.)


Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

Amano Artisan Chocolate Premium Chocolate Handcrafted from the Bean

suz's picture

(post #65095, reply #16 of 20)

Many years ago for New Years I injected the strawberries with Gran Manier with a syringe, I don't know exactly where I did the injection too long ago to remember but I would guess at the stem.

JillElise's picture

(post #65095, reply #18 of 20)

In season, we get local berries and they're very good.

Madeleine's picture

(post #65095, reply #19 of 20)

I agree, Jill. The local berries are good in season. I used to grow my own but got tired of battling the critters for them. They were so scrumptious fresh picked. Then we had a berry farm about 10 miles away, but now it's a shopping mall. Getting harder and harder to get good berries.


JillElise's picture

(post #65095, reply #20 of 20)

I'm feeling very sorry for you!!!