Valentine Chocolate Covered Strawberries (Printer-Friendly)

Fresh strawberries coated in luscious chocolate, elegantly arranged into a stunning edible bouquet.

# What You'll Need:

→ Fresh Fruit

01 - 12 large fresh strawberries with stems

→ Chocolate Coating

02 - 4 oz semisweet or dark chocolate, chopped
03 - 2 oz white chocolate, chopped (optional for drizzling)

→ Decoration

04 - 2 tablespoons chopped nuts such as pistachios, almonds, or hazelnuts
05 - 2 tablespoons shredded coconut
06 - Edible glitter or heart-shaped sprinkles as desired

→ Assembly

07 - 12 wooden skewers
08 - Floral tape or ribbon
09 - Tissue paper or cellophane for wrapping

# Method:

01 - Line a baking sheet with parchment paper. Gently wash and dry the strawberries thoroughly, ensuring they are completely dry before proceeding.
02 - Insert a wooden skewer into the stem end of each strawberry, pushing in gently to secure without damaging the fruit.
03 - Melt semisweet or dark chocolate in a heatproof bowl set over a pot of simmering water, or microwave in 20-second intervals, stirring until smooth and fluid.
04 - Holding each skewer, dip the strawberry into melted chocolate, swirling to coat evenly. Allow excess chocolate to drip off, then place on the prepared baking sheet.
05 - Immediately sprinkle nuts, coconut, or sprinkles over the chocolate-coated strawberries before the chocolate sets, if desired.
06 - Melt white chocolate and drizzle decoratively over the strawberries for an elegant finishing touch, if desired.
07 - Chill strawberries in the refrigerator for at least 15 minutes until the chocolate is completely set.
08 - Gather the skewered strawberries into a bouquet shape and secure the stems together with floral tape or ribbon.
09 - Wrap the base with tissue paper or cellophane for a festive and romantic presentation.

# Expert Suggestions:

01 -
  • It looks like you hired a pastry chef, but takes less time than watching a movie.
  • Fresh strawberries plus melted chocolate never disappoints, and people always remember who gave them something handmade.
02 -
  • Wet strawberries will reject chocolate like oil and water, so dry them thoroughly even if it seems like overkill.
  • Room temperature chocolate coating is your enemy—it should feel warm and pourable, not thick or separated.
03 -
  • Chill your strawberries before dipping—a cold berry accepts chocolate faster and more evenly than a room-temperature one.
  • If chocolate seizes or gets thick, add a tiny bit of coconut oil and stir gently; it often comes back to life without affecting flavor.
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