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Chocolate-Covered Strawberries

In the February issue of Texas Highways, writer Mary O. Parker delves into the sweet success of Lammes Candies, which has been making fine chocolates in Austin for more than 100 years. In the 1970s, Lammes debuted its now-popular chocolate-covered strawberries, which attract customers by the droves—especially in February. But it’s possible to make your own. We can’t guarantee they’ll be as pretty, but it’s hard to go wrong, taste-wise, with berries and chocolate.  The only special equipment you need is some parchment paper or wax paper.  Some recipes call for adding instant coffee granules, liqueurs, and fruit zest, but this recipe keeps things simple.

Chocolate-Covered Strawberries

  • ½ pound semisweet chocolate, chopped
  • About 20 strawberries, with stems if possible, washed and dried very well.

Using a double boiler, melt the chocolate over medium heat. Alternatively, put chocolate in a heat-proof bowl, then simmer a few inches of water in a saucepan, turn off the heat, and place the bowl of chocolate in the hot water to melt.

Meanwhile, line a few cookie sheets with parchment paper. When the chocolate is melted and smooth, dip the berries in the chocolate (hold the stem if your berries have stems; otherwise, hold the end of the berry), twist the berry to release extra chocolate back into the bowl, and rest berries on the parchment.

Let chocolate sit for about a half hour in the fridge or in a cool place.

Prepare to win hearts.

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