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Chocolate Coated Strawberries

Turn everyday strawberries into pure indulgence with this delightful recipe for hand-dipped chocolate strawberries — a little Kissed by Koko magic you can make at home.
  • Cooking Time | 20 minutes + setting time
  • Serving Amount | approximately 6 serves
  • Difficulty | Easy

Ingredients

  • 400g fresh strawberries
  • 200g Koko Black Dark Chocolate Dotties




Method

Preparing your Strawberries

Wash and dry the strawberries thoroughly, leaving stalks and leaves intact. Spread out the strawberries on a clean tea towel and leave to air dry at room temperature for an hour or so. Ensure the strawberries are completely dry before coating with chocolate as water can cause the chocolate to seize.

Melting and Tempering your chocolate

In this step, you’ll learn how to temper chocolate. Tempering chocolate involves putting the chocolate through a cycle of different temperatures (heating, cooling and resting) which works to align the cocoa butter crystals within the chocolate.


  1. Fill the bottom of your saucepan with water.
  2. Place a saucepan (with a glass bowl sitting on top) over the heat on the stovetop and bring the temperature of the water up to a simmer.
  3. Once your water is simmering, place 2/3 of the Dotties into your glass bowl.
  4. As it melts, continually stir your chocolate with a spatula to melt down the chocolate. Using your kitchen thermometer, you also want to be checking the temperature of your chocolate during this step, making sure the chocolate reaches a temperature between 40°C and 45°C.
  5. Once you reach this temperature, remove the glass bowl from your saucepan and dry any water / condensation from the exterior of the bowl.
  6. Add the remaining 1/3 of your Dotties into the glass bowl with your melted chocolate and mix through. This will cool your chocolate down (this technique is known as the “Seeding Method” for tempering chocolate).
  7. You want to mix firmly/vigourously to make sure all the Dotties melt, and all lumps are removed. Your aim is to cool the chocolate to 30°C and 31°C


Dipping your Strawberries

Gather the strawberry leaves gently, holding them up and out of the way, and dip each strawberry into the melted chocolate, rolling around carefully to coat the fruit but leaving a small amount of the red strawberry exposed below the leaves. Allow excess chocolate to drip back into the bowl before placing on a lined tray or board. Leave to set at room temperature for about 30 minutes. Serve and enjoy immediately.

Tip: Unless you are in a very warm climate, it is best not to place the chocolate coated strawberries in the refrigerator as the chocolate will attract condensation.