What Is The Best Chocolate For Strawberries? | CoachSweetTooth

Chocolate-covered strawberries are a go-to for those who love a healthy snack. However, people often wonder what chocolate is best for strawberries. We are here to answer just that!

Strawberries with chocolate is an undeniably yummy combination. It is a snack that not only tastes good but is also healthy, serving as a good dessert option for those watching their weight.

The best chocolate for dipping strawberries is Couverture - a high-quality chocolate ground to a fine texture during production, containing a higher percentage of cocoa butter relative to other ingredients.

Indeed, the textural contrast of the sweet, crunchy exterior with the soft, tangy interior is something that every person with a sweet tooth can appreciate.

However, making chocolate-covered strawberries is an art that can only be mastered with time and patience. Thoroughly following the steps and sticking by the recipe is the only way to create strawberries that taste and look amazing.

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Why Is Couverture the Best Chocolate For Melting?

As we all know, chocolate is made from cocoa beans. The higher the percentage of cocoa in a bar of chocolate, the better it will be for melting and coating strawberries. This is where Couverture comes into play. Couverture chocolate has a higher percentage of cocoa than regular chocolate, which makes it ideal for melting and coating strawberries, giving it a sheen, firm appearance and a creamy, mellow flavor.

The cocoa butter in Couverture chocolate also makes it easier to melt, so you don't have to worry about the chocolate seizing up when you coat the strawberries. In addition, Couverture has a higher melting point than regular chocolate, so it will stay smooth and fluid for longer. This is important because it means that you can dip the strawberries into the chocolate and they will remain coated for longer. It is due to these differences in texture and flavor that Couverture is considered as the ideal chocolate for melting, tempering, band coating bonbons, candies, and strawberries.

Types of Couverture Chocolate

There are three types of Couverture chocolate - white, milk, and dark. White chocolate has the highest percentage of cocoa butter and the lowest percentage of cocoa solids, while dark chocolate has the lowest percentage of cocoa butter and the highest percentage of cocoa solids. Milk chocolate lies in the middle, with a moderate percentage of cocoa butter and a moderate percentage of cocoa solids.

The type of Couverture chocolate you use will depend on your personal preferences. If you want a mild, sweeter taste, milk chocolate is the way to go. Dark chocolate is the best option for a slightly bitter and richer flavor. And if you're looking for something in between, white chocolate is a good choice.

Making Chocolate Covered Strawberries

Before you start making your chocolate-covered strawberries, you must gather all the ingredients and equipment you need. Having all the required utensils ready at hand will make the process far more efficient. You'll need:

  • 1 lb of fresh strawberries with the stems removed
  • 12 oz of Couverture chocolate of your choice
  • 1 tbsp of coconut oil
  • A baking sheet
  • Parchment paper
  • A microwave-safe bowl
  • A spatula
  • A toothpick

Once you have all your ingredients and equipment, the first step is to wash the strawberries and dry them thoroughly. If the strawberries are not completely dry, the chocolate will not adhere properly to the fruit, so make sure to blot them simply after washing.

Next, melt the chocolate in a microwave-safe bowl according to the instructions on the package. Keep stirring in between to ensure a smoother finish. Once melted, add in the coconut oil until it and mix until it is fully incorporated.

Place a sheet of parchment paper on a baking sheet. Dip each strawberry into the melted chocolate mixture, making sure that it is evenly coated. Use a toothpick to help you dip the strawberry if necessary. Place the chocolate-covered strawberry on the parchment paper and repeat with the remaining strawberries.

Let the strawberries sit at room temperature until the chocolate is firm. Once the chocolate is set, you can store the strawberries in an airtight container in the fridge for up to 2 weeks.

Ways to Decorate Chocolate Covered Strawberries

There are endless ways that you can decorate your chocolate-covered strawberries. Get creative and have fun with it! Here are a few ideas to get you started:

  • Sprinkle the chocolate-covered strawberries with shredded coconut, chopped nuts, or edible glitter, beads and
  • Dip the bottom of the strawberry in melted chocolate and then in a bowl of sprinkles.
  • Use a piping bag to pipe melted chocolate onto the strawberries in any design you like.
  • Melt some white chocolate and use it to make faces or other designs on the chocolate-covered strawberries.
  • Dip the strawberries in melted chocolate and then roll them in cocoa powder or ground coffee beans for a mocha flavor.

Where to Buy Couverture Chocolate

Couverture chocolate is now readily available in the market in multiple options ranging in multiple colors and flavors.

Micheal Cluizel French chocolate  with 85% cocoa

Valrhona Dark Chocolate - 66% Cacao

Belcolade Belgian Milk Chocolate Discs

Valrhona Milk Chocolate Couverture Baking Discs

Cacao Barry Lactee Superieure Milk Chocolate – 38% Cacao

Valrhona White Chocolate Couverture Ivoire - 35% Cocoa

Bottom Line

Just like any other dessert, making chocolate strawberries as well requires practice. With time you are bound to get the hang of it and create chocolate-covered strawberries that taste and look exceptional.


Lori Gilmore

Lori Gilmore

Lori has been a Culinary Arts instructor for twenty years. She has taught in the public school setting, at the collegiate level and through adult continuing education as well as running several cooking and baking camps for children. She has participated in several cooking, cake & chocolate contests and has been well recognized. She has raised thousands of dollars for charities using the byline “Saving the World one Cupcake at a Time”. Additionally, she has had several articles regarding food published in various magazines.

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