CHOCOLATE COVERED STRAWBERRIES

• Wash and dry your strawberries. Make sure they are completely dry before you dip them as wet strawberries will not hold the chocolate as well.
• Put toothpicks in the end of your strawberries and gently pull the stems back towards to the toothpicks, to keep them out of the chocolate.
• Melt your chocolate melts according the instructions on the package.
• If necessary, add a tiny bit of coconut oil or vegetable shortening. I find about ½-1 tsp per ½ cup of candy melts and only if the candy melts have been overheated, but it can vary depending on brand.
• Holding the toothpick, dip the strawberries in the chocolate, and roll around to get the entire strawberry covered.
• After you’ve dipped the strawberry, turn it upside down and gently sake and turn to evenly coat the strawberry with chocolate.
• Once it’s covered, place onto a styrofoam board or onto a piece of parchment or wax paper to dry.

Full Sprinkle Chocolate Covered Strawberries

• Immediately after you’ve dipped the strawberry in chocolate, pour sprinkles on top of the strawberry while holding it slightly above a piece of parchment paper. Turn the strawberry around as you pour to evenly cover in sprinkles.
• This makes it easy to reuse the sprinkles by using the parchment to put them back in a bowl or container.
• Place the sprinkle covered strawberry in the styrofoam or onto a clean piece of parchment paper to dry.

Lines and Sprinkled Covered Lined Strawberries

• Let the base chocolate covered strawberries dry completely
• Put the second color into a tipless pastry bag and cut off a tiny piece of the tip
• The size cut off will determine how large the lines are on your strawberry.
• Gently drip the chocolate back and forth over the strawberry
• If adding sprinkles, our on sprinkles while the drip lines are still wet and let dry completely before removing the excess sprinkles.
• Do one color at a time and let dry completely between each color.
• When adding sprinkles, let dry completely before removing the sprinkles. You can use a paint brush, pastry brush, or your fingers to gently wipe the excess sprinkles away. Again make sure the chocolate is completely dry before you remove the sprinkles, and you can reuse the sprinkles by using the parchment to put them back into a bowl.
• Repeat with different colors until you’ve got the covered strawberries of your dreams.

HALLOWEEN CHOCOLATE COVERED STRAWBERRIES

Mummy Strawberries

• Place melted white chocolate into a piping or ziplock bag. Cut off the tip and drip back and forth over a dried white chocolate covered strawberry until it’s completely covered, leaving a small space in the middle for the eyes.
• Place small dots where the eyes are, and put on your candy eyes while the chocolate is still wet.
• Let dry

Blood Drip Strawberries

• Use a completely dry white chocolate covered strawberry.
• Place melted red chocolate candy melts into a piping bag. Cut off the tip and drip onto the top of the strawberry so it looks like dripping blood.
• You can pick up the strawberry using the toothpick to help control the drips and placement of the drips

Jack-O-Lantern and Ghost Strawberries

• Since this requires a bit of practice, I recommend practicing your faces onto a piece of parchment until you get a design and faces you like.
• Place melted black candy melts thinned with shortening or coconut oil into a pastry bag and cut off a tiny piece of the tip.
• Draw your faces onto the dried white and orange chocolate covered strawberries.
• Using a toothpick or scribe, gently move around the melted chocolate to get it into the exact design you want. This is a common royal icing technique and can help make sharp corners and tiny lines.
• Let dry.