Chocolate Covered Strawberry Ice Cream Cake Recipe | Handle The Heat (2024)

FAQs

What temperature does chocolate need to be for chocolate covered strawberries? ›

The chocolate should register 87 to 89 degrees F on a candy thermometer. Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set.

But if you plan on eating them the first day, you'll want to then remove them from the refrigerator and store them on the counter at room temperature. This way, they won't sweat or weep. Chocolate covered strawberries keep best stored on the counter with a loose draping of plastic wrap.

Definitely in the refrigerator they will last for 2–3 days or if fully covered you can freeze them for 3 months. Cover with wax paper and store in an airtight container. If stored at cool room temperature they produce CO2 in an airtight container So just cover in foil or plastic wrap.

Chocolate chips work perfectly fine; chopped chocolate bars or melting wafers work even better. And it doesn't matter which type of chocolate you prefer—dark, milk, or white—they all make delicious chocolate-covered strawberries!

This is the number one problem people have. A huge mistake people make is washing their berries right before dipping them in chocolate. The chocolate then can't adhere to the skin of the strawberries because there is still moisture on them from the water! Your berries need to be dry when you dip them.

Lay the dipped chocolate strawberries on top of the lined tray, leaving a little bit of room between each berry. Once the tray is filled, pop it in the refrigerator for about an hour to allow the chocolate to completely harden.

Wash and Thoroughly Dry the Strawberries First

I like to do this in advance and allow the strawberries to sit on some paper towels for at least an hour, allowing them to fully air dry. Dipping a damp strawberry will not only ruin your melted chocolate but it won't stick properly to the strawberry.

Once the chocolate on your berries has set and you're ready to store them, you should place them in an air-tight container with wax paper. If you plan on eating the strawberries the same day or placing them out for an event, you can wait until later to store and refrigerate them.

Chocolate covered strawberries are best enjoyed fresh, but you can prepare them a day in advance. Once the chocolate has hardened, store them in an airtight container in the refrigerator. Remove them about 30 minutes before serving to let them come to room temperature, enhancing their flavor and texture.

PRO TIP: We think chocolate covered strawberries taste best when eaten the same day they're made. But if you'd like to store them overnight, put them in the fridge and let the berries sit at room temperature for around 30 minutes before serving.

How long do you leave chocolate covered strawberries in the fridge to harden? ›

For best results, don't refrigerator your strawberries unless necessary. Set chocolate at room temperature and store at room temperature. If you are in a warm climate and need to refrigerate your strawberries to set, then allow 15-30 minutes to harden in the refrigerator, then remove.

It takes about 30 minutes for chocolate-covered strawberries to harden in the refrigerator. They will keep for up to three days, covered in the fridge.

If you're feeling crafty, grab some wooden skewers and make a chocolate covered strawberries bouquet. No matter the occasion, HERSHEY'S chocolate covered strawberries are guaranteed to impress.

I know chocolate covered strawberries are a fancy little dessert, but they are easy and fun to make at home. Plus, it is a lot cheaper to make them at home too. You just need fresh strawberries and chocolate! You can also add fun toppings, but that is up to you.

For example, dark chocolate should be melted between 120 and 130°F (50°C and 55°C), while milk and white chocolate should melt at around 105-115°F (40-45°C). Here is a summary of the temperatures for successfully tempering chocolate.

Place over hot, not boiling, water. Heat and stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.

The secret to chocolate's melting point is in the crystals

Type I has the lowest melting range (61-64 degrees Fahrenheit) and is the least stable, while type VI has the highest melting range (93-97 degrees Fahrenheit) and is the most stable. Above 97 degrees, you can be certain that your chocolate will be fully melted.

Chocolate starts to soften between 80 and 85°F, and melts at around 86 to 93°F.