I’ve found the best way to make chocolate covered strawberries that requires no thermometers or tempering.
To check out Pipe It’s channel, the inspiration for this video, go here:
https://www.youtube.com/c/PipeIt
*⏰ TIMESTAMPS:*
00:00 Introduction
00:24 3 Different ways to make chocolate covered strawberries
01:25 Can you use chocolate chips to make chocolate covered strawberries?
03:20 How to prep your strawberries for dipping and what supplies do you need?
05:00 How to melt chocolate for dipping strawberries.
07:25 The best way to dip a strawberry in melted chocolate
09:23 What do you do with leftover chocolate from dipping strawberries?
STORING CHOCOLATE-COVERED STRAWBERRIES:
I didn’t have time to get into this topic, but for the most part, you’ll want to eat the strawberries within 24 hours of dipping.
If I have leftover berries, I keep them in a cool and dry place, usually a plastic container lined with a paper towel with a lid not closed but placed on top. It will keep up to 48 hours this way.
As time goes on, the strawberry will release more water. That’s not because the strawberries you chose were bad or anything, but because there is a high-sugar chocolate sitting against a strawberry, which has a high water content. Sugar is hygroscopic and will pull the water out of the berry, creating a pool of strawberry syrup underneath your chocolate berries.
Generally, you shouldn’t fridge chocolate-covered confections because the interior of the berry will get cold, and once you bring it out to room temp, water vapor from the ambient room temp will collect on the surface of the chocolate (condensation.) The water will ruin the smooth appearance of your chocolate-covered strawberries.
🌈 TOOLS USED IN THIS VIDEO:
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Callebaut dark callets:
https://amzn.to/3DGHIxn
Callebaut ruby callets:
https://amzn.to/3JFIr5H
Mercken’s Dark Compound chocolate:
https://amzn.to/3HVrymt
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Happy baking, friends ♥️
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22 Comments
Learning so much 😄 🍓 🍫
Have you checked by any chance how high you could get the percentage of real chocolate for it to still set? It’s an awesome method!!
I assume you store the dipped strawberries in the fridge? Does condensation form on them when you take them out? Does the chocolate soften?
Best chocolate chip cookies using margarine !!?!! That’s an idea!!!
Thank you so much for this 🥰 my boyfriend isn’t a huge fan of chocolate covered strawberries because he says it’s way too waxy and hard. I tried your method and he loved it, and ate almost all of the strawberries I made 😂🥰 Thank you so much for this method again ♥️🫶
Really good job. Tell them not to buy the store packaged stuff due to added chemicals..
I will watch more vids …keep up the good work
– homeless chocolatier
I love Pipe it! He's amazing
Great 👍
Your strawberries looks like they’re from Lunardi’s 🤔
What’s the brand of your kids bento lunchbox?
Your videos are AMAZING.
Is there a particular reason to keep the leaves on the strawberries (other than aesthetics)?
I really enjoy your formula for videos ❤️ it's much easier to remember and more entertaining to watch. You are an excellent teacher 🌻 this is making me excited about Easter 😋🍫🍓
I have tried so many different chocolates to melt for a drip in cakes or for dipping and I can't get it right. My chocolate either clumps up quickly in the microwave even when doing short heating intervals or it hardens way too fast in the container. Any recommendations or thoughts on what I'm doing wrong? It looks so easy on everyone's videos and I think I'm following instructions 100% but I can't get it right. I've melted chocolate chips, candy melts and almond bark. I don't think I've used real chocolate bars.
Could this technique make it easier to make a chocolate sphere ?
This was so informative. Thank you as always for sharing the science of baking. Science was my least favorite subject in school, but I am paying attention now.😂 Have a wonderful day and Hapoy Easter!
as an autistic person thank you so much for adding details like microwave wattage, it drives me crazy how vague so many recipes are online 😭
Great video! I use pure milk chocolate and my strawberries look great in the beginning but once I take them out of the fridge they go soon gooey! So yum but this method is fantastic! Thank you ❤❤❤❤
As much as I love strawberries my absolutely favorite chocolate covered candy is dark chocolate covered orange peels that Fannie Mae use to offer. I’ll be using your recipe of 80/20 to dip my extra large orange peels from Italy I found on Amazon. I anticipate great success! Thanks for the great advice as it’s good to know I don’t have to be bothered by tempering if I choose not to.
Your videos should be atleast half an hour long.
This is a prime example of how ideas don’t equal to success in life. I actually was looking for this exact method, as a noob, tempering chocolate without a thermometer was breaking my back, but I also couldn’t give up on the room-temp stable chocolate , yet was so drawn to the easily hardened compound, scared away by its off taste however. So I was looking for sources who tried mixing the two and I mostly found people advising against it. I’m not in a position to experiment with expensive chocolate so I didn’t research on my own.
This video is perfect. I will try this method with 50-50, then 30-70. Thank you so much, truly.
THIS WAS SO HELPFUL
Where do I consistently find large strawberries