Chocolate Covered Strawberries (Tempered Chocolate) - Meals by Molly (2024)

Homemade chocolate-covered strawberries are the perfect thing to make for your special someone this Valentine's day! Don't let tempering chocolate intimidate you, it's an easy (and fun!) skill to learn that will take all of your chocolate-dipped desserts to a new level.

Chocolate-covered strawberries made with tempered chocolate are miles better in terms of taste, texture, and appearance. With a few simple tools, some good-quality chocolate, and a bit of practice, you'll be tempering chocolate like a pro in no time!

What is Tempered Chocolate:

Tempering chocolate is a process in which chocolate is slowly heated and cooled to specific temperatures. The purpose is to separate the cocoa butter crystals and then reform them in a uniform structure which makes the chocolate stable.

• Properly Tempered Chocolate:
  • Sets quickly and stays solid at room temperature.
  • Has a smooth, glossy finish.
  • Doesn't melt in your hands.
  • Breaks with a 'snap' when you bite into it.

How to Temper Chocolate:

1. Bring 2-3" of water to a boil in a small saucepan. Turn the heat down to low just so the water stays hot.
2. Chop ⅔ of the chocolate and place in a heat-safe bowl. Place the bowl over the pot of water. It should fit on top of the pot without the bottom of the bowl touching the water.
3. Gently heat the chocolate in the bowl while stirring until melted. Keep it over the pot of simmering water and keep stirring. Use a digital instant-read thermometer to check the temperature and take it off of the heat when it reaches 112-115° F.
4. Chop the remaining ⅓ of the chocolate, and stir it into the melted chocolate. Continue to stir until the temperature comes down to 80-82° F on your instant-read thermometer.
5. Place the bowl back over the pot of hot water and slowly bring the temperature back up to 90° F. The chocolate is now in temper and is the perfect consistency for dipping the strawberries.
6. Dip the strawberries into the chocolate and wait a minute or two for it to set. The chocolate will harden and form a shell around the berries.

Tips for Making Chocolate-Covered Strawberries:

• Be very careful that the chocolate doesn't come in contact with any water. Water is the #1 enemy of tempered chocolate! Even a tiny drop of water can cause the chocolate to seize. Keep all of your bowls and equipment completely dry, and rinse and dry your strawberries completelybefore dipping them.
• Start with dark chocolate before you try tempering milk or white chocolate. Dark chocolate is the easiest to temper, milk chocolate is harder and white chocolate is the hardest.
• Keep the temperature of the chocolate between 80 - 90°F while you're dipping the strawberries. If it falls below 80°F it will start to harden in the bowl, gently reheat it over the hot water until it comes back to 90°F. If the chocolate cools too much and hardens completely in the bowl you'll have to re-start the tempering process.
• Always use high-quality chocolate bars for tempering, never use chocolate chips for tempering. They don't melt smoothly because they contain extra ingredients that help them keep their shape.
• Precise temperatures play an important role in tempering chocolate and so it's essential to use an accurate digital instant-read digital thermometer. You can check the accuracy of your thermometer by sticking it an inch deep into a bowl of ice or boiling water. If it's well-calibrated it should register 32°F in the ice water and 212°F in the boiling water.