Chocolate-covered strawberries are a party favorite that you can serve year-round and are easy to prepare. One common problem many lovers of this dessert find, however, is that they tend to "sweat" when refrigerated because they attract condensation. This can be a problem whether you make the strawberries or order them from a caterer. Avoid this problem by correctly preparing and storing them.
Wash and dry the strawberries. Pat them dry or let them air dry. Completely dry the strawberries before dipping them in chocolate.
Melt the chocolate according to the recipe of your choice, either on a stovetop or in a microwave.
Cover each strawberry completely in chocolate by holding it by the stem and dipping it. Add any additional toppings desired. Hold the strawberry stem-down for a few seconds until excess chocolate has dripped off. Twirl the strawberry slowly to achieve a more even coating.
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Place each strawberry on wax or parchment paper on a plate. Let the chocolate cool uncovered either for about half an hour in a cool room or for a couple of minutes in a refrigerator. Either location works equally well as long as you do not leave the strawberries in the refrigerator uncovered longer than necessary to set.
Serve the strawberries the same day if possible, storing them at room temperature or slightly below in a covered -- but not airtight -- container. In this manner you will completely avoid the sweating problem.
Store with care in the refrigerator if you must prepare the strawberries more than a day in advance. Lay a paper towel at the bottom of your storage container and sprinkle baking soda on it to absorb extra moisture. Then lay your plate of strawberries on top and cover the container.
Gina Poirier has a professional background in nonprofit administration and management, primarily with youth development organizations. She holds a Bachelor of Arts in international studies from the University of Washington and a Master of Public Administration from the University of Alaska Anchorage.