Which Chocolate Should You Use For Chocolate Covered Strawberries?

Which chocolate should you use
for chocolate covered strawberries?
Using the correct chocolate and melting method is critical for all chocolate making, but especially for making gourmet chocolate covered strawberries. The easiest product to use is Chocoley Bada Bing Bada Boom Dipping & Enrobing Formula. It does not require tempering, but for best results make sure you follow the temperatureguidelines for melting the chocolate and for working with the chocolate.
If you’re tempering the chocolate, use Chocoley INDULGENCE Ultra Couverture Dipping & Enrobing Formula.
If you have extra Just Melt It! Fountain and Fondue chocolate, you can use it, but you’ll need to temper the chocolate whenever it’s not used in the fountain or being immediately consumed.
Another fun option is to use ourspecial Coley Roley Chocolate Caramel Cream Center – it’s a mixture of our smooth creamy caramel and our V125 Couverture Semi-Sweet Dark chocolate! It’s a bit thicker, but still a delicious alternative that will work on your strawberries!
Before you make your strawberries, keep in mind that the shelf life of dipped strawberries is only 1-2 days because once you rinse the berry, it starts the decaymode. When you dip the strawberry, the warm chocolate accelerates the decay process.
If you are not eating the strawberries right away, make sure to follow the melting/tempering instructions for the type of Chocoley chocolate you have...
How to melt Bada Bing Bada Boom
How to temper INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate

6 Easy Steps for Basic Strawberry Dipping
Step 1:Rinse strawberries in cold water and pat dry. (Warning: Do not soak the berries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red & cold – but you won’t be able to dry the strawberry enough and it will cause the chocolate to seize.)
Step 2: Hold strawberry by the stem and push into chocolate. Leave about 1/3 of an inch uncovered (on stem end).
Step 3:Gently tap your hand on the side of the bowl to allow excess chocolate to drip back into the bowl.
Step 4: Place chocolate covered strawberry onto a Heavy Weight Dipping Sheet lined tray.
Step 5: Let the chocolate set-up (harden) by placing the dipping sheet lined tray of chocolate covered strawberries on a level shelf in the refrigerator until it is obvious that chocolate is set-up. This can takebetween 15-30 minutes (Warning: don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature. See “Important Note” below.)
Step 6: Store in an airtight container until ready to use.
Important Note: Some professional chocolatiers insist they are successful in leaving dipped berries in the refrigeratorin an airtight container – others insist you can’t do that and that they must be stored at room temperature (in a cool room so that the chocolate doesn’t melt or soften)! So, it’s up to you to decide which you want to do. We suspect the success or failure of either method must be due to the differences in refrigerator and room temperatures and humidity levels. Remember, chocolate dippedstrawberries only have a 1–2 day shelf life anyway, so leaving the berries out of the fridge is not going to cause the berries to spoil any faster.
Ideas for chocolate covered strawberries
All of the Chocoley chocolate covered strawberry ideas are inspired by the most expensive pre-made gourmet strawberries on the market. Consider adding your favorite chocolate flavoring oil to your chocolate also!Follow the basic 6 easy steps above and customize for the recipe below that you’re following!
Gold or Silver Sheen Metallic Dusted Chocolate Covered Strawberries
After following the first three basic steps above, just after letting the chocolate drip off the berry, wait about 20-30 seconds for the chocolate to harden a little bit (it should happen quickly if the berries are cold).
Roll the...