• 1 Package (16 ounces) Driscoll's Strawberries
  • 11 Ounces white chocolate (chips, wafers, chunks or chopped bar)
  • Blue gel food color
  • Red royal icing or cookie icing
  • Sprinkles
Preparing Strawberries
  1. Rinse and dry the strawberries. If there are larger strawberries in your batch, use those. Larger strawberries tend to work best for dipping. Make sure you dry them well with a soft cloth or paper towel. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will adhere to the berry.
Melting the chocolate
  1. 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 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.
  2. Stovetop
    To melt chocolate on the stovetop, place the white 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", thus prevent it from melting properly.
  3. Microwave
    Place the white chocolate in a glass bowl and microwave 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.
Dipping and decorating
  1. Line a baking sheet with wax paper, parchment paper or aluminum foil.
    Divide the chocolate in half in two small bowls.   Add 6-10 drops of blue gel food color to one of the bowls and serve well until thoroughly blended into the chocolate.  Add more blue gel color if you desire a more vibrant shade of blue. .
  2. Holding the strawberry by the green leaves (Calyx) dip it into the white chocolate swirling the strawberry until coated. Suggest coating about ¾ of the way up the strawberry leaving some strawberry showing.  Gently shake off excess chocolate. Place berry on prepared baking sheet to set.  Once the chocolate is almost set dip the strawberry again into the blue chocolate.  Place on the cookie sheet and add sprinkles to the blue chocolate dipped section followed by adding drizzles of red icing to the white chocolate dipped section.  If your chocolate becomes too thick while dipping you may need to microwave your chocolate again, or put the bowl back on the double boiler. If microwaving, be careful to microwave in 15 second intervals to avoid burning the chocolate. Stir the chocolate between each interval.
  3. After completing the dipping and decorating process, 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.
  4. 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.