• 1 Package (16 ounces) Driscoll's Strawberries
  • 3 Ounces dark chocolate (chips, chunks or chopped bar chocolate)
  • 3 Ounces white chocolate (chips, chunks or chopped bar chocolate)
  • 1 Package bamboo skewers
  • 1 Package pink or red striped or polka dotted drinking straws
  • 1 jar (3.25 ounces) heart sprinkles
  • 1 jar (3.25 ounces) white nonpareils
  1. Rinse and dry the strawberries. 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 dark chocolate in a double boiler over simmering water. Do the same in a separate double boiler for the white chocolate.   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
    To melt regular chocolate in the microwave, place the dark 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. Repeat the same process for white chocolate.   The total time will depend on how much chocolate you are melting but should only be a couple minutes for each type of chocolate.
Dipping and decorating
  1. Line a baking sheet with wax paper, parchment paper or aluminum foil. Place the heart sprinkles and the white nonpareils in separate shallow bowls or on small plates right beside the baking sheet.
  2. Skewer each strawberry with a 12”bamboo skewer.  Then dip in bowl of dark chocolate, swirling the strawberry until coated with chocolate. 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.
  3. With the remaining berries, skewer each strawberry with a 12”bamboo skewer. Then dip in bowl of white chocolate, swirling the strawberry until coated as much as you like.  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.
  4. After the chocolate has set, take the dark chocolate berries and dip the tips (about ¼ of the berry) into the white chocolate then dip them into the heart sprinkles.  Repeat this process with the white chocolate berries dipping the tips into the dark chocolate then dipping them into the bowl of white nonpareils. You may need to microwave your dipping chocolate again, or put the bowl back on the double boiler, before doing the second dip as the chocolate may have started to harden. If microwaving, be careful to microwave in 15 second intervals to avoid burning the chocolate. Stir the chocolate between each interval.
  5. 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. Once you are ready to serve, take a drinking straw and slide it up over the skewer pushing it slightly so it goes into the strawberry to hold it in place. Add a special Valentine’s Day message to some color paper flags and glue in place on the straw.
  6. 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.
Calories 79.93
Total Fat 3.07 g
Saturated Fat 1.48 g
Cholesterol 10.74 mg
Sodium 1.20 mg
Total Carbohydrates 2.95 g
Dietary Fiber 1.09 g
Protein 4.43 g