Chocolate Covered Strawberries + Why a Drop of Water Makes Chocolate Clump


Chocolate is kind of a diva.

It’s very finicky, you see.

Have you ever tried to make chocolate covered strawberries, and the chocolate didn’t stick to the strawberry?

Or the chocolate turned into a clumpy mess?

If there’s a drop of water on any of those strawberries, that one drop can cause your chocolate to seize up into a grainy mess.

The reason is because chocolate is a “dry liquid,” made up of cocoa butter (fat) and dry particles of cocoa powder and sugar.  If you get water in that liquid, you give the dry particles something to stick to, and they clump together.

The first thing you want to make sure is that you dry your strawberries very well. After drying them thoroughly with paper towels, let them air dry.

There are two ways to melt your chocolate:

1.  The better method: Set up a double boiler (a heatproof bowl over a saucepan with an inch of simmering water).  Once the water is simmering, turn off the heat, and let the residual steam melt the chocolate (do not use a wooden spoon to stir, which may have moisture in it.  Use a spatula).  Once the chocolate has melted, bring the saucepan with you to wherever you dip your strawberries, which will help the chocolate stay nice and glossy and melted.

2.  An acceptable method: Microwave your chocolate in 20 second intervals, stirring each time.  Be very careful not to overheat the chocolate.  Stop microwaving if only little bits of chocolate are left, as there should be enough residual heat to melt the rest.

I usually do the first method for the dark chocolate, then just microwave the white drizzling chocolate.

Set a big sheet of wax or parchment paper on a sheet pan.  Twirl the super dry strawberries in your dark chocolate to coat evenly, then lay them on the wax paper.

Once you are done dipping in the dark chocolate, dip a fork in the melted white chocolate and flick your wrist across the dark chocolate strawberries to make a pretty little drizzle.

If you like a hard chocolate shell, stick the strawberries in the refrigerator for them to harden up.  If you like softer chocolate, wait for the chocolate to harden at room temperature.

Chocolate Covered Strawberries

Ingredients:

  • 1 lb strawberries
  • 8 oz semi sweet chocolate, chopped
  • 3 oz white chocolate, chopped

Directions:

  1. Rinse your strawberries, then dry them individually with a paper towel. Dry them very, very, very well, then let them air dry for a little while to really make sure there is no water. If your melted chocolate has ever turned into a grainy clumpy mess, you have experienced first hand what a little bit of water can do to your chocolate. The reason is because chocolate is a “dry liquid,” made up of cocoa butter (fat) and dry particles of cocoa powder and sugar. If you get water in that liquid, you give the dry particles something to stick to, and they clump together. Not very good for chocolate dipped strawberries.
  2. There are two ways to melt your chocolate:
  3. The better method: Set up a double boiler (a heatproof bowl over a saucepan with an inch of simmering water). Once the water is simmering, turn off the heat, and let the residual steam melt the chocolate (do not use a wooden spoon to stir, which may have moisture in it. Use a spatula). Once the chocolate has melted, bring the saucepan with you to wherever you dip your strawberries, which will help the chocolate stay nice and glossy and melted.
  4. An acceptable method: Microwave your chocolate in 20 second intervals, stirring each time. Be very careful not to overheat the chocolate. Stop microwaving if only little bits of chocolate are left, as there should be enough residual heat to melt the rest.
  5. I usually do the first method for the dark chocolate, then just microwave the white drizzling chocolate.
  6. Set a big sheet of wax or parchment paper on a sheet pan. Twirl the super dry strawberries in your dark chocolate to coat evenly, then lay them on the wax paper. Once you are done dipping in the dark chocolate, dip a fork in the melted white chocolate and flick your wrist across the dark chocolate strawberries to make a pretty little drizzle.
  7. If you are like me and like a hard chocolate shell, stick the strawberries in the refrigerator for them to harden up. If you like softer chocolate, wait for the chocolate to harden at room temperature.
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