• 1 Package (16 ounces) Driscoll's Long Stem Strawberries (regular Driscoll's Strawberries work too)
  • 6 Ounces white chocolate, chopped (chips, chunks, or chopped bar chocolate)
  • 12 Ounces semisweet chocolate (chips, chunks, or chopped bar chocolate)
  1. LINE a baking sheet with wax paper, parchment paper, or aluminum foil.
  2. RINSE strawberries.
  3. DRY strawberries thoroughly with a soft cloth.
  4. SET ASIDE strawberries.
Melting: Stovetop Method
  1. FILL a medium saucepan with water.
  2. HEAT water to barely simmering.
  3. PLACE chocolate into a glass or metal bowl that is larger than the saucepan.
  4. PLACE bowl on top of saucepan to form a double boiler.
  5. ALLOW water to continue simmering at low heat so that steam touches bottom of bowl above.
  6. STIR chocolate constantly and gently to allow chocolate to melt evenly.
Melting: Microwave Method
  1. PLACE chocolate into a glass bowl.
  2. MICROWAVE at medium power for 30 seconds.
  3. STIR chocolate.
  4.   MICROWAVE at medium power for 15 seconds.
  5. STIR chocolate.
  6.  MICROWAVE at medium power for 10 seconds.
  7. STIR chocolate.
  8. CONTINUE microwaving chocolate in brief intervals WHILE STIRRING between intervals until chocolate is completely melted and smooth.
Dipping the Berries
  1. HOLD one strawberry by stem or green leaves.
  2. DIP strawberry downward into melted chocolate up to its stem.
  3. SWIRL berry until evenly coated.
  4. SLOWLY lift berry from chocolate.
  5. SHAKE berry gently to remove excess chocolate.
  6. PLACE berry on baking sheet.
  7. REPEAT with remaining berries.
  8. CHILL berries in refrigerator for 15 to 30 minutes or until chocolate is set.
  9. SERVE within 8 hours of dipping OR STORE in refrigerator for up to two days.
  10. ALLOW berries to come to room temperature for 30 minutes before serving.
  11. BLOT with paper towel to remove condensation.
Contrasting White Chocolate Decoration
  1. DIP strawberry in chocolate as above.
  2. ALLOW chocolate to set.
  3. FILL a pastry bag or plastic storage bag with melted white chocolate.
  4. PIPE white chocolate polka dots or designs onto berries.
  5. OR DIP toothpick, skewer, or tines of a fork into melted white chocolate AND DRIZZLE over chocolate-covered berries.
  6. OR DIP strawberry in white chocolate as above AND ALLOW to set, THEN DIP halfway into dark chocolate.
Marbled Decoration
  1. MELT chocolate as above.
  2. MELT white chocolate as above.
  3. DROP 2-3 tablespoons melted white chocolate onto dark chocolate.
  4. SWIRL chocolate mixture lightly with toothpick or skewer to make a marbled design. Do not over mix.
  5. HOLD one berry by its stem or green leaves.
  6. DIP strawberry downward into chocolate mixture up to its stem.
  7. LIFT berry slowly WHILE TWISTING to create a marbled design.
  8. SHAKE gently to remove excess chocolate.
  9. PLACE berry onto prepared baking sheet to set.
Web Decoration
  1. DIP strawberry into dark chocolate as above.
  2. ALLOW chocolate to set.
  3. FILL a pastry bag or plastic storage bag with melted white chocolate.
  4. PIPE fine lines of white chocolate across chocolate-covered strawberry AND DON’T allow white chocolate to set.
  5. OR PULL white chocolate upwards toward stem of strawberry using a toothpick or skewer.
  6. PULL white chocolate downwards toward tip of strawberry using a toothpick or skewer.
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Serving Size:

1 Strawberry

Calories 87.91
Total Fat 5.25 g
Saturated Fat 3.51 g
Cholesterol 1.12 mg
Sodium 4.78 mg
Total Carbohydrates 10.94 g
Dietary Fiber 1.11 g
Protein 1.21 g