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Flowers aren’t your thing? Then maybe CHOCOLATE covered “flowers” will be! Chocolate covered strawberries on skewers make for a fun and delicious Valentine’s Day (or any day!) treat!
WATCH: How to Make Chocoalte Covered Strawberry Roses
What You’ll Need to Make a Chocolate Strawberry Rose Bouquet
- Strawberries
- Skewers
- Candy melts: My go to is always Ghirardelli (not sponsored, just a loyal customer).
- Rose Mold
Here’s your shopping list!
How to make Chocolate Covered Strawberry Roses
- Thoroughly wash AND dry your strawberries.
- Once strawberries are completely dry, gently pull the stems/leaves away from the strawberry, but without removing them. (see video)
- Using the pointy end of the skewer, lance the strawberry through the stem area, going at least halfway into the strawberry, but no more than 3/4 of the way through.
- Repeat until all strawberries are skewered.
- In a microwave safe container, melt your candy melts according to the package directions.
- Dip your strawberry into the chocolate until fully coated up to the stem area. Gently tap or drip off most of the excess chocolate into your container. Hover the chocolate dipped strawberry over the mold cavity and let a bit of the chocolate drip into it before then placing the strawberry into the cavity.
- Repeat with all strawberries. Allow the chocolate to set before carefully removing from the mold.
Variations
- Color! Feel free to switch up the color by using precolored candy melts OR by adding oil-based food coloring to white chocolate candy melts
How to Store Chocolate Covered Strawberries
24 hours: Store at room temperature in a single layer on wax paper in a cool, dry spot, away from sunlight.
24-48 hours: place in a fridge safe container lined with paper towel or parchment paper. Store in a single layer with space between each berry and loosely cover with plasic wrap (you want to avoid airtight containers for storing these, airtight containers lead to moisture and soggy berries!
More Love Day Favorites from Sweetly Petite:
Ingredients
Method
- Thoroughly wash AND dry your strawberries.
- Once strawberries are completely dry, gently pull the stems/leaves away from the strawberry, but without removing them. (see video) Using the pointy end of the skewer, lance the strawberry through the stem area, going at least halfway into the strawberry, but no more than 3/4 of the way through.
- Repeat until all strawberries are skewered.
- In a microwave-safe container, melt your candy melts according to the package directions.
- Dip your strawberry into the chocolate until fully coated up to the stem area. Gently tap or drip off most of the excess chocolate into your container. Hover the chocolate dipped strawberry over the mold cavity and let a bit of the chocolate drip into it before then placing the strawberry into the cavity.
- Repeat with all strawberries. Allow the chocolate to set before carefully removing from the mold.
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