How to Make Chocolate Covered Strawberries

Learn how to make perfect chocolate covered strawberries!

Hey everybody! In this video you will see my method of dipping fruit into chocolate. Whenever melting chocolate for dipping or molds you want to temper your chocolate. Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your dipped chocolates. Tempering prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it. You can either temper the easy way as shown in the video or you can make it the proper way with a chocolate thermometer and some basic rules.

Temperatures for tempering chocolate:

1) Melt chocolate until it is all completely melted, no lumps.
2) Bittersweet/ dark chocolate should reach 31C-32C (88F-90F); milk chocolate should reach 29C-30C (84F-86F); and white or coloured chocolate should reach 28C-29C (82F-84F).
3) Stir until the right temperature is reached and your chocolate is ready!
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