Chocolate covered strawberries are one of the greatest culinary inventions EVER. Not only do the flavors and textures create delight, but the colors are so rich and inviting. From the deep red strawberries with their vibrant green tops, to the rich, dark chocolate enrobing them, they are a feast for the eyes as much as for the mouth. Follow this easy, step-by-step tutorial for Marbled Chocolate Covered Strawberries.
First, gather your ingredients. It’s a short list.
Ingredients for Marbled Chocolate Covered Strawberries
- strawberries (about 40)
- almond bark (both white and chocolate flavors)
Next, gather your materials.
Equipment and Supplies for Marbled Chocolate Covered Strawberries
- Small microwaveable plate
- parchment paper
- cookie sheet
Now that you’ve got everything you need, here’s what you do.
- Wash and dry your strawberries. I pour them all into a large bowl filled with water and pour in a little white vinegar (about 1/4-1/2 cup). I let the strawberries sit there for about a minute, then remove them from the water and place them on kitchen towels to dry. After a little while, I move them to other towels, turning them over to make sure that all the surface is exposed to the air. IT IS SUPER IMPORTANT THE THE STRAWBERRIES BE COMPLETELY DRY! Even a single drop of water can cause the chocolate to seize (get hard and crumbly). So there can be absolutely NO water on these strawberries when you are dipping them!
- Place two ounces (one square) of white almond bark and chocolate almond bark next to each other on a plate.
- Melt them on the “defrost” setting in the microwave for one minute. Then remove them and press down with a knife to help them melt. Put back in the microwave and heat on “defrost” in 30-second increments, removing to stir both types of chocolate separately, until the chocolate is all melted.
- Take a strawberry, holding it by the green leaves, and place it into the chocolate.
- Gently roll the strawberry in the chocolate until the whole thing is covered, making sure to get both dark and white chocolate on the strawberry.
- Place the strawberry on parchment paper that has been placed inside a cookie sheet. (You can also just put parchment paper on your counter or table if you don’t plan on moving or refrigerating the strawberries).
- Wait 30 minutes to an hour for the chocolate to set completely. You can store these lightly covered with plastic wrap in your refrigerator until ready to serve.
These Marbled Chocolate Covered Strawberries are so easy to make, and a beautiful variation on a classic. Great for Mother’s Day, or summer weddings!
Vibrant, juicy strawberries swirled in white and dark chocolate.
- 3 pounds ripe strawberries
- 4 ounces white almond bark or white candy melts (like Wiltons)
- 4 ounces chocolate almond bark or chocolate candy melts (like Wiltons)
Line a large cookie sheet with parchment paper and set aside.
Wash and dry all the strawberries. Choose the best ones for dipping. (You will not use all the strawberries). MAKE SURE the strawberries (including leaves) are COMPLETELY DRY before dipping in chocolate!
Place 2 ounces each of the white and dark chocolate on a small plate next to each other. Microwave on the "defrost" setting for one minute. Remove and stir (if possible), keeping the colors separate. Return to the microwave and defrost in 30-second increments until the chocolate is completely melted.
Pick up each strawberry in turn by its leaves and place it in the melted chocolate. Gently turn and swirl the strawberry in the chocolate, making sure to get both dark and white chocolate on the strawberry. Place on parchment paper to dry.
Repeat with all the strawberries, melting more chocolate as necessary.
Allow chocolate to set and harden for at least 30 minutes. The time it takes will depend on the temperature and humidity of your location. Refrigerate the strawberries if not serving immediately.
Please read the tutorial in the body of the post for more detailed instructions and step-by-step pictures.
For other impressive desserts, try these!