Surprise a loved one with this Chocolate Covered Strawberry Bouquet! This beautiful bouquet consists of chocolate-dipped strawberries and flowers and is the perfect gift for Valentine's Day, a birthday, or celebration. It's impressive, thoughtful, and surprisingly easy to make!
We love to make Chocolate Covered Strawberries year round. The combination of juicy strawberries and a crisp chocolate shell make for a rich and delicious dessert. Our Chocolate Strawberry Bouquet is our special version of this recipe where we wrap chocolate strawberry skewers and flowers in a bouquet.
Make this recipe with classic chocolate strawberries, pink chocolate strawberries, matcha strawberries, or a combination of all 3! See the recipe card for instructions to make a bouquet wrapped in tissue paper or a free-standing bouquet in a vase.
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About This Chocolate Strawberry Bouquet
- Taste - Chocolate dipped strawberries are the perfect balance of sweet berries and chocolatey goodness. Adjust the sweetness of the strawberries by using different types of chocolate.
- Texture - The strawberries are firm yet juicy while the chocolate shell provides a nice crunch.
- Effort - Temper the chocolate, dip and chill the strawberries, then assemble the bouquet.
- Time - It takes a total of 50 minutes to melt the chocolate, dip and chill the strawberries, then assemble the bouquet.
Ingredients and Equipment
- Strawberries - Strawberries are a deliciously sweet and juicy fruit. Use firm strawberries that are not too ripe or mushy. This will ensure the strawberries hold their shape and do not wet the chocolate.
- High-quality chocolate or baking chips - This recipe will work with your preferred chocolate. Just be sure to use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips because they melt well. Cheap chocolate chips will not melt as well because they have fillers.
- Coconut oil - Coconut oil adds a nice shine to the chocolate strawberries.
- Tissue paper - Tissue paper or kraft paper is a wrap for the bouquet. Alternatively, you can use a vase and chicken wire for a free-standing bouquet.
- Bamboo skewers - Bamboo skewers are the stems for the chocolate-dipped strawberries.
- Rubber bands or baker's twine - Rubber bands or baker's twine are used to group the bamboo skewers together.
- Stemmed flowers - Stemmed flowers are optional, but add a pretty extra flare to the bouquet.
- Ribbon - Tie the bouquet together with a beautiful festive ribbon!
See recipe card for quantities.
Optional Toppings
- Matcha White Chocolate - Matcha White Chocolate Strawberries are a green tea twist on chocolate strawberries.
- Shredded coconut - Sprinkle shredded coconut on the strawberries for extra sweetness.
- Pink Chocolate - Pink Chocolate Strawberries are made with ruby chocolate. The ruby chocolate gives them an extra fruity chocolate flavor.
- Sprinkles - Cover the strawberries in sprinkles to give the fruit bouquet extra flare.
Instructions
- Wash and dry berries - Wash and dry the strawberries thoroughly, including the stems. The strawberries must be completely dry before dipping or the chocolate will not adhere to them.
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped strawberries. If using toppings, place a scoop of each topping in small bowls so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. See double-boiler instructions if using. (Photo 1)
- Place strawberries on skewers - Carefully insert the bamboo skewer into the stem of the strawberry. (Photo 2)
- Dip chocolate - Hold the bamboo skewer and dip the strawberry in the chocolate, turning the berry in the chocolate to thoroughly coat. Coat the berry with chocolate just until the stem and allow the excess chocolate to drip in the bowl. Place on parchment paper and continue the process until all the berries are dipped. (Photo 3)
- Chill strawberries - Place the strawberries in the refrigerator to set the chocolate and chill for at least 20 minutes. (Photo 4)
Handheld Bouquet
- Tie skewers together - Once the chocolate strawberries are set, arrange the bouquet. Divide the strawberries into 4 groups of 3 and carefully tie each bunch with a rubber band or with bakers' twine. Then, group the 4 groups together and tie them with a rubber band or bakers’ twine to make 1 large bouquet. (Photo 5)
- Place on paper - Place 2-3 sheets of square tissue paper on a flat surface. Place the berry bouquet on the tissue paper so the tip of the triangle points up where the strawberries are. Add stemmed flowers if desired. (Photo 6)
- Wrap in paper - Fold one side of the tissue paper to cover the base of the skewers, then fold the other side over to conceal the skewers. (Photo 7)
- Add ribbon - Place a ribbon underneath the bouquet and wrap it around the center of the stems, then tie a bow to secure the bouquet. See photos above for a visual reference. Enjoy within 1 day of making. (Photo 8)
Pro tip: Make this bouquet the day you plan to gift it because the chocolate strawberries are meant to be eaten fresh!
Top Tips
- Chocolate and water do not go well together. Make sure your surface area and the strawberries are completely dry before dipping the berries or the chocolate will seize and not stick to the berries.
- If the melted dipping chocolate starts to harden, warm it in the microwave or place it on the broiler for a few seconds and stir to reuse.
- If using chopped chocolate, make sure the chocolate pieces are relatively the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
Recipe FAQs
Are chocolate strawberry bouquets healthy?
Yes! While chocolate is not super healthy, the strawberries are packed with vitamins, fiber, and antioxidants. With regard to desserts, chocolate strawberries are a great healthy option.
What chocolate is best for chocolate covered strawberry bouquet?
The great part about this bouquet is you can mix and match different chocolates or just use your favorite. We like to use a mix of semi-sweet and pink or matcha white chocolate for a nice variety.
Why is my chocolate not hardening on my strawberries?
This is likely due to the strawberries being wet. If the strawberries are wet or have any moisture on them, the chocolate can't adhere and harden.
Is it better to use a plastic or glass bowl to melt chocolate?
Glass bowls are best because they stay hotter for a longer period of time. Plastic also retains moisture and can make the chocolate seize.
Did You Like This Recipe?
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📖 Recipe
Chocolate Covered Strawberry Bouquet
Surprise a loved one with this Chocolate Covered Strawberry Bouquet! This beautiful bouquet consists of chocolate-dipped strawberries and flowers and is the perfect gift for Valentine's Day, a birthday, or celebration. It's impressive, thoughtful, and surprisingly easy to make!
Servings: 12
Calories: 93kcal
Equipment
- 1 saucepan
- 2 sheets tissue paper
- kraft paper optional
Ingredients
- 1 cup high-quality chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
- 2 teaspoon coconut oil optional
- 1 lb fresh strawberries with stems
- stemmed flowers optional
Optional Toppings
- chopped nuts optional
- shredded coconut optional
- 2 oz melted white chocolate, ruby chocolate, or milk chocolate, optional
- sprinkles optional
Instructions
- Wash and dry berries - Wash and dry the strawberries thoroughly, including the stems. The strawberries must be completely dry before dipping or the chocolate will not adhere to the surface.
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped strawberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. See double-boiler instructions if using.
- Dip strawberries - Carefully insert the bamboo skewer into the stem of the strawberry. Hold the bamboo skewer and dip the strawberry in the chocolate, turning the berry in the chocolate to thoroughly coat. Coat the berry with chocolate just until the stem and allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the berries are dipped. Note: If you use toppings, dip the berries in the desired topping and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.
- Chill strawberries - Place the strawberries in the refrigerator to set the chocolate and chill for at least 20 minutes.
Handheld Bouquet
- Divide and tie skewers - Once the chocolate strawberries are set, arrange the bouquet. Divide the strawberries into 4 groups of 3 and carefully tie each bunch with a rubber band or with bakers' twine. Then, group the 4 groups together and tie them with a rubber band or bakers’ twine to make one large bouquet.
- Wrap and tie skewers and flowers - Place 2-3 sheets of square tissue paper on a flat surface. Place the berry bouquet on the tissue paper so the tip of the triangle points up where the strawberries are. Add stemmed flowers if desired. Fold one side of the tissue paper to cover the base of the skewers, then fold the other side over to conceal the skewers. Place a ribbon underneath the bouquet and wrap it around the center of the stems, then tie a bow to secure the bouquet. See photos above for a visual reference. Enjoy within 1 day of making.
Notes
Top Tips
- Make this bouquet the day you plan to gift it because the chocolate strawberries are meant to be eaten fresh.
- Make sure your surface area and the strawberries are completely dry before dipping the berries or the chocolate will seize and not stick to the berries.
- If the melted dipping chocolate starts to harden, warm it in the microwave or place it on the broiler for a few seconds and stir to reuse.
- If using chopped chocolate, make sure the chocolate pieces are about the same size so they melt evenly.Â
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
- Use a sheet of kraft paper on the outside of the tissue paper to create a strong bouquet exterior. This is a great option if you are transporting the bouquet.Â
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.Â
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the â…” of the chocolate. Stir the white chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 104°F.Â
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.Â
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. At this point, the chocolate should be between 77°F and 82°F.
Nutrition
Calories: 93kcal | Carbohydrates: 13g | Protein: 0.3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 0.4mg | Potassium: 101mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 0.2mg
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