Classy Chocolate Tuxedo Strawberries

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These classy chocolate covered strawberries are perfect for a wedding, Valentine’s Day, anniversary, or any other holiday. This tuxedo strawberries recipe is a lot easier than you’d expect, and the result is so cute. Almost too cute to eat, if they weren’t also so delicious!

If you’re curious like me, you might have been wondering, what do chocolate covered strawberries symbolize? Back in Ancient Rome, strawberries were considered the symbol of Venus, the goddess of love, because of their striking red color and delicious flavor and fragrance. 

Both strawberries and chocolate are known to be aphrodisiacs, so, it made sense to combine them. Plus, the creamy and simultaneously hard texture of chocolate partners delectably with fresh and sweet strawberries. 

Nowadays, chocolate covered strawberries have become one of the most popular Valentine’s Day treats. They’re also often served at wedding banquets. And these cute tuxedo strawberries are perfect for any special day. 

Now, let me show you how to make tuxedo strawberries, quickly and easily!

Chocolate Tuxedo Strawberries

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 34 pieces
Calories: 105kcal

Equipment

  • Paper towels and a sieve or strainer for washing the strawberries
  • Toothpicks
  • Food-safe gloves
  • Silicon or plastic cups or bowls for melting the chocolate
  • 2 glasses or deep small bowls for dipping the berries
  • 2 parchment paper piping bags
  • A sheet tray and piece of parchment paper

Ingredients

  • 2 pounds large strawberries fresh, stem attached
  • 12 oz dark couverture chocolate
  • 10 oz white couverture chocolate or white candy melts
  • Optional: Other decorations such as pearls or pearl dust to make strawberry dresses to accompany the tuxedo jackets

Instructions

  • All ingredients ready? Let's begin!
  • Wash the strawberries, and dry them thoroughly with paper towels. Let them sit for 5 minutes.
  • Line a baking tray with parchment paper. Stick a toothpick into the top of the stem of each strawberry. Pat each strawberry dry individually and lay them on prepared tray.
  • Melt the white chocolate or candy melts in the microwave in 30-second bursts, stirring after each time until they’re melted. Don’t overheat the chocolate. Then pour it into the dry bowl/glass for dipping.
  • Put your gloves on and take a strawberry by the stem, holding up the leaves. Dip it in the melted white chocolate and tilt it side to side to coat as much of the strawberry as possible. Lift it out and let the excess chocolate drizzle back into the bowl. Then, wipe the strawberry’s flattest surface on the edge of the bowl/glass and lay it down on the baking tray.
  • Repeat step 4 until all strawberries are coated.
  • Melt the dark chocolate in a separate bowl the same way you melted the white chocolate. Pour it into a deep bowl or glass. Make sure the surface is smooth.
  • Take a strawberry by the stem, holding on to the leaves and toothpick for support. Dip it at a 45-degree angle from the tip to the corner on one side. Wipe after the first dip and then turn it to dip the other side to make the tuxedo jacket. You should be left with a white triangle that leaves enough space for piping on the bow tie and buttons. Smooth out the chocolate by shaking the bowl before dipping the next strawberry.
  • Repeat step 7 for half of the strawberries (or all of them, depending on whether you want to make white dresses to go with the tuxedos).
  • Now, fill a parchment paper piping bag with the remaining melted dark chocolate. Cut a very tiny bit off the tip. You want to be able to make super thin lines. To draw the bow ties, squeeze a dot of chocolate in the upper center (by the “neckline”), then draw two lines across to make an X, and close off the X with another line. Fill in the lines. Then, pipe a nice dot in the center for the knot. Now draw the buttons below the knot, placing them evenly apart. Repeat for all the tuxedos.
  • If you want to make dresses to go with the tuxedos, place remaining melted white chocolate in a separate parchment paper piping bag. You may need to microwave it for 10 seconds to re-melt it. Cut off a very small tip of the bag to start drawing.
  • You can simply drizzle fine lines horizontally across, you can make pearls by piping larger dots, or you can drizzle from both sides at a 45-degree angle to make a V-neck. Add decorations if using. Let your imagination run wild!
  • To serve, remove the toothpicks and place on a white platter. Your tuxedo strawberries are ready to impress!

Video

Nutrition

Calories: 105kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 41mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 16mg | Calcium: 4mg | Iron: 0.1mg

Notes & Tips

  • If you’re using couverture chocolate, it’s important to temper your chocolate. Place the chocolate in a plastic microwave-proof bowl and pop it in the microwave for 30-second intervals, stirring after each time, until half has melted. Then, stir it vigorously until it’s smooth.
  • To check if your chocolate is properly tempered, dip a piece of plastic in the chocolate and set it on parchment paper. It should be set within 5 minutes. 
  • If your chocolate isn’t properly tempered and it seizes, it may be grainy, or it may have white streaks or dots. It’ll also melt too easily, take a long time to set up, and not harden properly. 
  • In case your chocolate seizes, you can try adding more fat such as butter or neutral oil, and stir it continuously until it’s glossy again. But if it’s ruined for dipping, don’t worry. You can still use it to make brownies or icing. Try this Simple Cherry Brownie recipe!
  • When dipping the white chocolate covered strawberries in the dark chocolate, experiment with the angle and width until you’re happy with the result. Make sure the lines are clean and straight. The toothpicks help to stabilize your hand while doing this.
  • If your piping bag starts setting up, pop it in the microwave on power five for 10 seconds. Also, make sure you cut a really small piece off the tip. You don’t want to blob the chocolate on. Nice delicate lines will work best for drawing.
  • Make sure you dry the strawberries completely before dipping them in the chocolate. Otherwise, the chocolate won’t stick, and the water can affect the viscosity of the chocolate. 
  • Also, room-temperature strawberries are best for coating. It’ll prevent condensation from forming and the chocolate shell separating from the strawberries if you chill them.
  • It’s best to store the strawberries at room temperature until they harden and are ready to serve. But if you’re in a hurry or the weather is hot, you can chill and store them in the fridge until ready to serve. 
  • Don’t skip the parchment paper. It’ll make lining the strawberries and transferring them when the chocolate has hardened easier. 
  • I highly recommend using a parchment paper piping bag. It’s super easy to make at home. You can check out this video for how to make a paper parchment piping bag
    And, finally, make sure you use a vessel that’s not too wide for submerging the strawberries. You want to be able to coat them and rotate them comfortably. This way your finished product will look neat and professional.

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