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Chocolate-Dipped Strawberries
theartfulgourmet

Chocolate-Dipped Strawberries

Chocolate-dipped strawberries were a relatively new commercial sensation in 1972, having been popularized only a decade earlier in Chicago. 
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large fresh strawberries, stems attached
  • 8 oz semi-sweet chocolate, chips or chopped
  • 1 tbsp vegetable shortening (like Crisco) or sub coconut oil

Equipment

  • 1 Double Boiler optional (can also use a stainless bowl over pot of boiling water)

Method
 

Prepare the Strawberries
  1. Wash the strawberries and dry them completely with paper towels.
  2. Any moisture will cause the chocolate to seize — dry berries are essential.
Melt the Chocolate
  1. Set up a double boiler (or place a heatproof bowl over gently simmering water).
  2. Add the chocolate and shortening.
  3. Stir slowly until melted and perfectly smooth. Do not rush this step — low heat keeps the chocolate glossy.
Dip
  1. Hold each strawberry by the stem or leaves.
  2. Dip into the chocolate, swirl gently to coat,
  3. then lift and allow excess chocolate to drip back into the bowl.
Set
  1. Place dipped strawberries on a tray lined with wax paper or parchment.
  2. Refrigerate for about 30 minutes, until the chocolate is just set.
Serving Notes (Very 1972)
  1. Serve chilled on a simple platter.
  2. Often presented at the table after dinner with a glass of wine or champagne.
  3. No fancy decorations — just glossy chocolate and fresh berries.
  4. Best enjoyed the same day.

Notes

To make perfect chocolate-dipped strawberries, the most critical step is ensuring the berries are bone-dry; even a drop of water can cause the chocolate to "seize" and become lumpy.
 
Use fresh, firm berries with long stems for the best results.
 
Vegetable shortening was the 1970s secret to that smooth, glossy, candy-shop finish.