What's The Best Chocolate To Use For Chocolate-Covered Strawberries?

With a gorgeous sheen and perfect snap on the outside, chocolate-covered strawberries make for an elegant eating experience. Making them at home may seem simple — how hard is dipping fruit into chocolate, really? However, creating this treat is no small endeavor. According to the founder of Delysia Chocolatier and 2025's Best Chocolatier in the Americas, Nicole Patel, it starts with using the right type of chocolate.

"Strawberries deserve the good stuff," Patel said. "They're juicy, delicate, and begging for the best." Pay attention to the label, too. Don't simply melt some chocolate chips in the microwave, as those candies are made to hold their shape and might not temper correctly. "Always go with couverture chocolate," Patel insisted. "Couverture chocolate is high in cocoa butter, which means it melts beautifully, coats evenly, and sets with that irresistible glossy finish." Chocolate high in cocoa butter content has a better taste and texture, and couverture, at a minimum, will contain 31% cocoa butter.

Once you get it tempered properly, you have to work fast. "Chocolate does not stay in temper for very long, so timing is incredibly important," Patel said. It is also crucial to avoid technical mistakes that can ruin your chocolate-covered strawberries, like using strawberries that are still wet. "Water is chocolate's worst enemy and it'll ruin your melted chocolate in seconds," Patel said. "So wash and completely dry your berries before even thinking about dipping."

Once the chocolate is ready, the strawberries need to be dipped correctly for the ultimate appeal. "Dipping by hand might seem like a great idea but can leave fingerprints and chocolate smudges," Patel explained. "Instead, use the stem, or if they're stemless, pop in a toothpick or skewer for a cleaner dip." This also helps you to get the full coverage you are looking for. "Finally, give the berry a gentle swirl after dipping to avoid puddles of chocolate underneath once it sets," Patel said. Store the chocolate-covered strawberries correctly to keep their glossy coat intact. Patel has a trick for this as well. "And always let them rest on parchment paper—it's the best way to keep them from sticking."

After mastering the art of coating strawberries in chocolate, folks may wonder if other snacks can be given the same treatment. Here, Patel suggests letting creativity be your guide. "Home cooks shouldn't be afraid to experiment," she said. "Some of the best flavor combos come from unexpected pairings." There are a few snacks people typically associate with being dipped in chocolate, but Patel advises thinking outside of the box. "Pretzels and potato chips are classics, but you can level up with things like croutons, candied bacon, popcorn clusters or even spicy roasted nuts!" 

Folks can also keep the dessert fruity by using other kinds of fruit and berries. "I love the pop of tart or tropical fruit with the sweetness of chocolate," she said. "Pineapple, orange segments, freeze-dried bananas (freeze them first so they hold up!), and dried cranberries are go-tos."