Here's Why The Chocolate Isn't Sticking To Your Strawberries

Strawberries are deliciously tart and sweet on their own, but when paired with chocolate, the fruit transforms into a truly decadent dessert perfect for a romantic dinner date or a massive get-together. However, preparing these bite-size sweet treats can get rather complicated if you don't correctly prepare your fruit.

The first task is to give your berries a thorough rinse, to rid them of dirt or debris. But taking them right from the sink to the chocolate dipping bowl will cause a sticky situation ... or rather, a not-so-sticky one. Dipping wet strawberries into melted chocolate will prevent the candy from adhering to the surface. The strawberries' excess moisture can also mix with the chocolate in the bowl, which may prematurely cool it down or ruin the texture.

To avoid this, be sure to thoroughly dry your strawberries by patting them with a clean cloth or paper towel. You want them to be completely devoid of moisture, so try spreading out the fruit on a tray and give it time to air dry at room temperature, too. Once your strawberries are as dry as can be, you can begin dipping them into chocolate. The dry surface should allow the chocolate to easily stick to the fruit, then quickly harden to form a delectable shell.

When it comes to chocolate-covered strawberries, this Food Republic writer knows a thing or two about preparing the crowd-pleasing dessert. Ironically, I am allergic to strawberries, but that doesn't stop my friends and family from requesting a full tray at each get together. Through trial and error, I have learned quite a few things about this deceptively tricky treat.

Firstly, let's talk chocolate. Whether you are team dark, milk, or white, the best type of chocolate for your strawberries is high in cocoa butter and fully melted, yet ever so slightly cooled. You don't want it to be so hot that the temperature messes with the fruit, but chocolate that hasn't been warmed up enough will be difficult to dip with, and might leave a chunky residue on your berries. For the best texture, easily temper your chocolate in a double boiler on the stove, or warm it up in the microwave in 30 second intervals, stirring in between until smooth.

Another lesson I learned the hard way is to let the chocolate-coated berries dry completely at room temperature after dipping, but before sticking them in the fridge. This lets the coating set properly. Ideally, enjoy them the same day you prepare them for optimal freshness. If you plan on storing chocolate strawberries, lay the treats on dry paper towels and secure them in an airtight container. Once the berries are refrigerated, they are susceptible to "sweating," or drops of condensation on the chocolate coating. Avoiding moisture is key, and the paper towels can help wick it away.