Chocolate Covered Strawberries 5 Ways | From

Chocolate Covered Strawberries

Course: Dessert
Cuisine: American
Keyword: chocolate, decorate, fruit, strawberries
Dessert Type: Candy
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 (3 berries/serving)
Calories: 135kcal
Author: Elizabeth LaBau
Chocolate-Covered Strawberries are so delicious, and so simple to make! Here are 5 easy decorating tricks to make the most gorgeous chocolate-dipped strawberries ever! You’ll learn how to make basic chocolate-covered strawberries, as well as decorating them with chocolate curls, gold buttons, zig-zags, marbled chocolate, and tuxedo berries.
For any chocolate project, I recommend using either tempered chocolate or chocolate candy coating. I’ve written the recipe with candy coating, but you’re welcome to swap it out with real chocolate if you’d like. Please see the note at the bottom regarding how much chocolate you’ll need for this recipe. 
Print Recipe



To Make Basic Chocolate-Covered Strawberries:

  • Prepare a baking sheet by lining it with parchment paper or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
  • Melt the chocolate candy coatings in separate bowls in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolates are completely melted and smooth.
  • Dip a strawberry into the chocolate until it is almost submerged, but leave about 1/4-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and gently scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Set the chocolate-dipped berry on the prepared baking sheet, and proceed with one of the decorating ideas! After the strawberries are finished, refrigerate them briefly to set the chocolate before serving. They will keep in the refrigerator for several days, but I think they are best enjoyed soon after they are made. If you do save them for a day or two, expect to see some condensation on them as they come to room temperature.

To Make Chocolate Curl Strawberries:

  • While the chocolate is still wet, carefully press chocolate curls into the wet chocolate, covering it completely. Once they're all dipped and decorated, refrigerate the tray briefly to set the chocolate before serving.
  • (Note: The chocolate curls can be store-bought, or you can make them yourself with just a chocolate bar and a vegetable peeler. Hold the bar of chocolate in one hand, and the peeler in the other. Allow the heat from your hand to soften the chocolate for a moment or two, then run the vegetable peeler along the softened edges, forming small chocolate curls. Continue to "peel" the chocolate bar, rotating it in your hand as necessary to get the best edges for curls, until you have a pile of chocolate curls.) 

To Make Gold Button Strawberries:

  • While the chocolate is still wet, carefully press gold sugar pearls or dragees into the wet chocolate in a straight line from the top to the bottom. If you are having trouble doing it cleanly, try using a pair of tweezers to place the pearls more precisely. Once they're all dipped and decorated, refrigerate the tray to set the chocolate before serving.

To Make Striped or Zig-Zag Strawberries:

  • First, place your “accent” chocolate (the one that is going to be the stripes or zig-zags) in a piping bag, paper cone, or plastic zip-top bag with a small hole cut in the corner. 
  • After you dip your strawberry, hold it in one hand slightly above the baking sheet, and drizzle thin horizontal lines across the chocolate. If you just want stripes, set the strawberry down and allow it to dry. If you want zig-zags, take a toothpick and gently drag it vertically through the chocolate, going in alternate direction with each line, to make a beautiful pattern. It is important to do this step quickly, because the chocolate will soon start to set and won't work well for this pattern. Once all of the berries are dipped and decorated, refrigerate the tray to set the chocolate before serving.

To Make Marbled Chocolate Strawberries:

  • Drizzle thin lines of dark chocolate in the bowl of white chocolate. Hold a strawberry by the stem and drag it through the white and dark chocolate, moving in one direction and then rotating the strawberry and moving in the opposite direction to ensure the front and back are both covered. Hold the berry above the chocolate to allow the excess to drip down, and then place it carefully on the prepared baking sheet.

To Make Tuxedo Strawberries:

  • Dip your strawberries in melted white chocolate, and refrigerate the tray of berries until the white chocolate is set. 
  • Once the white chocolate is completely set on the berries, take one berry and dip it into the melted dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating. Place the berry onto the baking sheet, and repeat with the remaining berries, until they all have the dark chocolate “V.” 
  • Now it's time to give your berries bow ties and buttons! Place some melted dark chocolate in a piping bag, paper cone, or plastic zip-top bag with a small hole cut in the corner. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons.  Repeat until all of your strawberries are decorated. Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes.



I like to prepare about 12 oz of chocolate per pound of strawberries. This gives me a good-sized bowl of chocolate to work with and ensures that my strawberries look good, and I'm not scraping the bottom of the bowl. The exact amount of white and dark chocolate you'll need depends on what designs you want to make. I recommend just going with about 12 oz of each, even though that's more than you need, and any extra chocolate can be saved for a new project.


Calories: 135kcal