Most people think chocolate-covered strawberries are simple, but they often end up mushy, weeping liquid, or having a shell so thick it cracks your teeth. This recipe fixes all three problems using simple food science. By acid-washing the berries and thinning the chocolate with coconut oil, you get a professional, thin snap and a berry that stays fresh for days.

Perfect Chocolate Covered Strawberries (3 Mistakes to Avoid)

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Ingredients Method

Ingredients

Acid Wash

1 cup White Vinegar
1 cup Water
1 lb Fresh Strawberries (Stem On)

Chocolate Shell

1 cup Ghirardelli Chocolate Melts (White, Dark, or Milk)
1 tbsp Coconut Oil

Method

Step 1: The Acid Wash (Crucial) Most strawberries are covered in invisible mold spores that cause them to turn mushy quickly. In a large bowl, mix the water and vinegar. Soak the strawberries for 15 minutes.
Food Science Note: This kills the spores and keeps the berry firm inside the chocolate shell.
Step 2: The "Fridge Dry" Moisture is the enemy of chocolate. If the berry is wet, the chocolate will slide right off. Remove berries from the wash, pat them dry with a towel, and place them in the fridge to air dry for at least 2 Hours. They must be bone dry before dipping.
Step 3: Thinning the Chocolate Melt your Ghirardelli chocolate in 30-second intervals in the microwave. Stir in the Coconut Oil.
Why we do this: Without the oil, the chocolate creates a thick, hard shell that breaks off in huge chunks. The oil thins the viscosity, creating a delicate, professional-looking coating that snaps perfectly when you bite it.
Step 4: The Dip Holding the strawberry by the leaves, dip it into the thinned chocolate. Shake off the excess (let gravity do the work). Place on parchment paper to set.