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Black & White Chocolate Covered Strawberries

  • Prep Time
    Prep Time: 20 minutes, plus cooling
  • Cook Time
    Cook Time: 0 minutes
  • Serves
    Serves: 16 Driscoll's Long Stem Strawberries
  • 1 Package (16 ounces) Driscoll's Long Stem Strawberries*
  • 6 Ounces semi-sweet chocolate**
  • 3 Ounces white chocolate**
  • * If Driscoll's Long Stem Strawberries are unavailable, regular Driscoll's Strawberries will work just fine.
  • **Chocolate used can be either chocolate chips, chunks or a bar of your favorite chocolate and cut into small pieces prior to melting.
Melting the Chocolate
  • Melting chocolate is a delicate but simple task that requires constant attention. Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping.
  • There are two trusted methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference and comfort level, but you'll end up with the same result.
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  • Stovetop
  • To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", not melting properly.
  • Microwave
  • To melt regular chocolate in the microwave, place chocolate in a glass bowl and microwave semi-sweet or bittersweet chocolate at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%)power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes.
  • For white or milk chocolate, microwave at low (30%) power 1 minute then stir and continue to microwave at low (30%) power in 30 second intervals, stirring each time, until melted and smooth. It's better to check the chocolate too often than to overcook it.
Dipping the Berries
  • Line a baking sheet with wax paper, parchment paper or aluminum foil.
  • Hold berries by their stem or calyx (green leaves) and dip in bowl of melted chocolate, swirling until coated as much as you like. Gently shake off excess chocolate. Place berry on prepared baking sheet to set. Repeat with remaining berries.
  • If using white chocolate as a contrasting decoration, first dip strawberry in melted milk, semi-sweet or bittersweet chocolate and place on prepared baking sheet. Then, use a pastry bag or plastic storage bag filled with melted white chocolate to pipe white chocolate polka dots or designs on berries. Or, simply dip toothpick, skewer or tines of a fork in white chocolate and drizzle over chocolate-covered berries.
  • To make this fancy web-like design, pipe lines of white chocolate across chocolate-covered strawberry then using a toothpick, gently pull white chocolate down towards tip of strawberry or up towards stem of strawberry.
  • Place baking sheet of chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur.
  • Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.
  • Rinse and dry the strawberries. Make sure you dry them well with a soft cloth. You do not want water on the berries when you dip them in chocolate.
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

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