Valentine’s Day and chocolate-covered strawberries are a match made in heaven. But running to the store to pick some up is expensive, and making pro-quality chocolate-covered strawberries at home can be frustrating — so what’s a hopeless romantic to do? Luckily, there’s one foolproof ingredient you can add to your chocolate to make the whole experience less stressful.
In the past, I was wary of making chocolate-covered strawberries because I thought I would need to temper the chocolate. Tempering is the meticulous process of precisely raising (and then reducing) the temperature of melted chocolate to ensure the chocolate solidifies shiny and hard. In science terms, it’s all about realigning the fatty acid structures in the chocolate — and in non-science terms, it’s something even the pros struggle with at times. Sounds more like a high school chemistry lab project than a cute baking activity, I know.
But there is an easy way to get shiny, hard chocolate at home without going through the painful process of tempering. And, you won’t need to break out any special equipment or thermometer. The answer to all our chocolate-covered worries is… coconut oil. Yes, like the oil you might use in your hair, on your skin, or in your stir-fries.
Coconut oil makes chocolate looser when warm and melted — the perfect consistency for coating strawberries. Once it cools to room temperature (or just below), the coconut oil helps it harden with more shine than non-tempered chocolate would on its own.
To try this hack on strawberries: Place 1 cup of chocolate chips (by weight, that’s 170 grams of any chocolate) in a microwave-safe bowl and add 1 tablespoon or 14 grams of coconut oil — that’s about a 1:12 ratio of oil to chocolate. Microwave on high for 30 seconds and stir, then repeat at 15-second intervals until the chocolate is just melted. Remember to mix well to incorporate the coconut oil completely!
Coconut oil is very high in saturated fat approximately 90%. On its own, cocoa butter — the primary source of fat in chocolate — is lower in saturated fat, at around 60%. Sometimes referred to as “solid fats,” oils with these fatty acids like to be in a solid state when cool but melt quickly once they rise in temperature. Because coconut oil is almost entirely saturated fat, adding a little to your chocolate before melting will make the melting and solidifying part of coating things in chocolate go much more smoothly.
The fat composition in chocolate is complex, with temperamental crystalline structures and a mix of fatty acids. Coconut oil’s saturated fat, on the other hand, is like your friend who always keeps things easygoing. Adding that little simplicity balances chocolate’s complexity, making it easier to work with. Think of it this way: coconut oil gives you more flexibility for dipping.
One more tip: For chocolate-coating success, pat the strawberries dry with a paper towel before dipping them in chocolate. Moisture prevents the chocolate from sticking, so making sure they’re completely dry helps it adhere beautifully.
With the chocolate dipping step under control, there’s more time and energy to try different toppings and designs. A simple drizzle or cookie crumb will make the strawberries look deluxe, even though it only took you minutes to make.
Whether you’re surprising your boo with this sexy, homemade snack or treating yourself with a three-ingredient dessert, download the free Tasty app to see the full recipe and step-by-step tutorial for Chocolate-Covered Strawberries 4 Ways.
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