Chocolate-Covered Strawberries
sometimes contains soy — check the label · only in an optional ingredient: dairy, peanut
Restrictions
Sometimes contains — check the labelsoy (chocolate chips, chocolate dark)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Only if you add itdairy (chocolate chips) · peanut (peanuts)Leave that ingredient out and the dish does not have it.
Diets
VegetarianVegan · without onePescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  strawberries (large, stems ON, washed early and dried COMPLETELY) |
| 8 oz |  chocolate (dark, real bars, chopped) |
| 1 tsp | vegetable oil (the gloss-and-snap spoonful) |
Optional
Not counted above. The dish works without them.
| 2 oz |  white or contrasting chocolate (melted, for the drizzle stripes) |
| ⅓ cup |  chopped peanuts or coconut (the roll-in tray) |
Steps
- Prep10 minberries washed HOURS ahead if possible, dried until squeaky, room temperaturethe berries washed early, then dried one by one until the towel comes away bone-dry — water is this recipe's only enemy and it wins two ways: a wet berry sheds its chocolate shell, and a single drop in the melting bowl seizes the whole batch to grainy concrete; cold berries fog and thicken the coat, so they dip at room temperature
- Cook6 minchocolate + oil melted gently — short microwave bursts stirred between, or over barely-simmering waterthe chopped chocolate taken just past melted and no further, the spoon of oil stirred through — the oil is the home tempering shim, buying the gloss and clean snap that proper tempering earns the hard way; real bar chocolate over chips here, because chips are engineered to hold their shape, which is the opposite of the job
- Prep15 mineach berry by its stem: dipped, twisted, drip allowed, to parchmenteach berry held by the stem, submerged to its shoulders, twisted on the way out, and the last drip allowed to fall before it lands on parchment — the twist and the pause are what separate a smooth shell from a puddle-footed one; the drizzle stripes and the roll-in tray happen now, while each shell is still wet
- Rest20 minset at cool room temperature — the fridge only if the kitchen is hotthe shells set on the counter, not in the cold — refrigerated chocolate blooms gray and refrigerated berries sweat under their shells; made the same day they're eaten, ideally within hours, which the corpus admits in its final breath is the one hard limit on planning February ahead