Chocolate has been enjoyed as far back as 1100 BC and strawberries were found growing wild as early as 234 BC. But it wasn’t until Lorraine Lorusso combined the two in the 1960s in her shop called Stop N’ Shop in Chicago, Illinois. She would take tempered (melted) chocolate and dip in what ever berries were in season. This treat was an immediate success. Chocolate covered strawberries are now enjoyed all year around as ripe strawberries are available being imported from warmer countries. And this is one of the more popular gifts given during Valentine’s Day. Making chocolate covered strawberries is incredibly easy as there are only two ingredients. What I also love about this recipe is that they are much cheaper to make than buying them in a store. And your loved ones will be impressed you made this yourself as a special gift!
Gently rinse the strawberries and dry carefully with paper towels. Make sure berries are completely dry or the chocolate won’t stick. Line a baking sheet with parchment or wax paper. Either melt the chocolate on the stove using a double boiler or in the microwave in 30 second intervals. Gently stir the chocolate until it is creamy and glossy.
Move the melted chocolate to the counter top. One at a time, dip and swirl the lower half of the strawberry leaving the top alone. Allow excess to drip back into the bowl. Place on lined baking sheet. Place in the baking sheet in the refrigerator for 15 – 30 minutes until the chocolate is firm. This treat is easy and ready to be enjoyed. They last in the refrigerator covered for a few days to a week, but you will find they disappear quickly!
Ingredients
Directions
Gently rinse the strawberries and dry carefully with paper towels. Make sure berries are completely dry or the chocolate won’t stick. Line a baking sheet with parchment or wax paper. Either melt the chocolate on the stove using a double boiler or in the microwave in 30 second intervals. Gently stir the chocolate until it is creamy and glossy.
Move the melted chocolate to the counter top. One at a time, dip and swirl the lower half of the strawberry leaving the top alone. Allow excess to drip back into the bowl. Place on lined baking sheet. Place in the baking sheet in the refrigerator for 15 – 30 minutes until the chocolate is firm. This treat is easy and ready to be enjoyed. They last in the refrigerator covered for a few days to a week, but you will find they disappear quickly!