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Thin Dark Chocolate–Dipped Strawberries
Recipe

Thin Dark Chocolate–Dipped Strawberries

Dessert • South Africa

Fresh strawberries dipped in a thin layer of melted dark chocolate and set until just firm—simple, elegant, and satisfying.

Why smarter

Using dark chocolate and a thin coating keeps the treat feeling indulgent while keeping portions and added sugar in check.

Chef tip

Dry the strawberries really well before dipping—any water can make the chocolate seize and turn dull or grainy.

Soft line

Feels fancy, takes minutes.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Fresh strawberries, washed and thoroughly dried 400.000 g strawberries About 20–24 medium strawberries
2 Dark chocolate (70% works well), chopped 100.000 g dark chocolate Choose a good-quality slab
3 Grapeseed oil 5.000 ml grapeseed oil Optional; helps create a thinner, smoother coating
4 Pinch of flaky salt (optional) 0.500 g salt Optional finish

Method

  1. Line a tray or plate that fits in your fridge with baking paper.
  2. Wash strawberries, then dry very well (including around the stems). Leave at room temperature for 10 minutes so they’re not fridge-cold.
  3. Place chopped dark chocolate in a heatproof bowl. Melt in 20–30 second bursts in the microwave, stirring between bursts until smooth.
  4. Stir in the grapeseed oil (if using) to help the chocolate coat more thinly and evenly.
  5. Hold a strawberry by the stem and dip into the chocolate, swirling and letting excess drip back into the bowl for a thin coating.
  6. Place dipped strawberries on the lined tray. Repeat with remaining strawberries.
  7. Optional: sprinkle a tiny pinch of flaky salt over the chocolate while it’s still wet.
  8. Chill for 15–25 minutes until just set. Serve cool (or keep refrigerated up to 24 hours for best texture).