Chocolate Covered Strawberries • Apollo Career Center %
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Chocolate Covered Strawberries


16 oz milk chocolate chips
2 Tbsp vegetable shortening
1 pound fresh strawberries


Wash and dry strawberries
Insert toothpicks into the tops of the berries (optional)
Using a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks or stems, dip the strawberries into the chocolate mixture.
Lay berries out onto wax paper until chocolate is set.

White chocolate may be drizzled over the milk chocolate for a fancier look.

Chocolate may be melted using the microwave, stir frequently to avoid over melting.

For special occasions, inject berries using a medicine dropper at the stem end with a sweet dessert wine.

NOTE: The chocolate dipped strawberries are best if eaten within 24 hours – refrigerate for longer storage, but serve at room temperature for greatest flavor.

Methods of Melting Chocolate:

Double Boiler:

  • In the top of a double boiler over hot water, not boiling water (don’t let the bottom of the bowl touch the water, melt chocolate, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in “seizing,” when the chocolate becomes stiff and grainy.
    NOTE: If you don’t have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.
  • Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:

  • In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave.
  • Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

HOW TO DIP: Grasp the stem, toothpick or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.

Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.