Chocolate Covered Strawberries {tips and tricks}

Over the weekend we attended a baby shower for my niece. It was a brunch (which is my favorite kind of shower). It was beautifully done by her sister. I contributed chocolate covered strawberries.

Strawberries are not a favorite of mine, but throw chocolate on top and they are just downright gross to me. I know I’m a lone wolf when it comes to this opinion.

Since they seem to be a universal favorite (with me as an exception), I make these “treats” for many occasions. I’ve learned a few things through my experiences making them.

Here’s a few things I know:

The strawberries must be completely dry.

Do not soak the strawberries to clean them. They will actually take in water and become disgusting.

Ghiradelli¬†melting chips are the best. They don’t take more than 2 minutes and become so super smooth.

Take the strawberries by the leaves and dip and swirl them in the chocolate.

Let them dry on parchment paper lined cookie sheets.

Do not refrigerate. If you do, when you bring them back to room temperature, they will “sweat” and be way less appetizing.

Overall, chocolate covered strawberries are a quick and easy dessert. Just follow these tips and tricks and it’ll be easy as pie (which I would prefer, but that’s just me).

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