Estimated nutrition
Per serving
4g
Protein
28g
Carbs
23g
Fat
Estimate only. Actual values vary with brands, portions, and substitutions.
Cook this for
servings, with ingredients and method scaled together
Ingredients
Method
- 01
Line a tray or plate with baking paper and clear a space in the fridge. The paper should lie flat so the dipped strawberries do not tip while the chocolate sets.
Tip · Setting up first makes dipping easier and keeps the chocolate shell neat. - 02
Wash 200 g strawberries only if needed, then dry them very well with kitchen paper. Let them air-dry for 10 minutes until no moisture remains and the surface feels dry, not tacky.
Tip · Water makes melted chocolate seize and slide off, so dry fruit is the key step here. - 03
Chop 120 g dark chocolate into small, even pieces so it melts at the same speed. The pieces should be roughly lentil-sized, not large chunks.
Tip · Small pieces melt more evenly, which lowers the chance of scorching. - 04
Set a heatproof bowl over a pan with 2 to 3cm of barely simmering water at about 90°C (195°F) on induction setting 3. Keep the bowl above the water, not touching it. You should see light steam, not a rolling boil.
Tip · Gentle heat melts chocolate safely. Direct high heat can make it grainy or burnt. - 05
Add the chopped 120 g dark chocolate and 5 ml coconut oil, if using, to the bowl. Stir for 2 to 4 minutes until the chocolate looks glossy, smooth, and flows off the spoon without lumps.
Tip · Stirring as it melts spreads the heat evenly and keeps the texture smooth. - 06
Lift the bowl off the pan and let the chocolate cool for 2 minutes. It should still be fluid, but feel warm rather than hot when you touch the outside of the bowl.
Tip · Slightly cooler chocolate clings better to the fruit and forms a thicker shell. - 07
Hold each 200 g strawberries by the leafy top and dip it into the chocolate, covering about three-quarters. Let the excess drip back for 3 to 5 seconds until the coating looks thin and even.
Tip · Leaving a little red fruit showing gives you a grip and makes the strawberries look tidy. - 08
Place the dipped strawberries on the lined tray and chill them at 4°C (39°F) for 15 to 20 minutes, until the chocolate looks matte and feels firm when lightly tapped.
Tip · Chilling sets the coating quickly so it stays crisp and easy to handle. - 09
Serve the strawberries cold or let them sit at room temperature for 5 minutes for a softer bite. The chocolate should stay set and snap lightly when you bite into it.
Tip · A short rest takes the chill off the fruit and improves the chocolate flavour.
