Strawberries covered with chocolate and its crunchy toppings

Strawberries covered with chocolate and its crunchy toppings

Chocolate coated fruit is always a treat, especially this chocolate coated strawberry recipe with toppings for all tastes! Whether you're making them as a special treat or to enhance the divine flavor of seasonal strawberries, they're simple and easy to prepare. Delicious on their own, they go well with a glass of sparkling wine for an elegant and decadent dessert!



  • Strawberries - These must be fresh !! Especially not frozen! I prefer to use large strawberries that I have just picked, their sweet taste is ideal! Big strawberries are easier to handle but small ones are just as good! Blackberries, blueberries and other firmer fruits can also be used.
  • You can also use dried fruit for this recipe. Try dried apricots, figs, peaches, etc. They make delicious chocolate coated dried fruits. Our dried bananas are particularly suitable for a dip in chocolate ...
  • Chocolate - you want to use good quality chocolate that you like to eat. Our 70% dark chocolate chips have a rich taste ideal for this recipe!
  • Topping - I love that my strawberries are crunchy and most of all, I love the variety of flavors! So I use finely chopped walnuts or fine coconut for the look but also the delicious taste.
  • Coconut Oil: You want to use an oil that will not affect the taste and flavor of your chocolate. The purpose of the oil is to lighten the chocolate, so you have a glossy, smooth coating that isn't too thick and lumpy on the strawberries. The linings also adhere more easily.


Strawberries covered with chocolate and its crunchy toppings



450 grams of fresh strawberries
200 grams of chocolate
2 tablespoons of coconut oil


Toppings (optional)

1/2 cup of fine coconut
1/2 cup of dpeanuts finely chopped
1/2 cup walnutsnatural almonds finely chopped



  1. On a baking sheet, spread parchment paper.
  2. Place the desired garnish in small bowls.
  3. Wash the strawberries under cold running water and allow to drain completely.
  4. Let them dry for at least an hour so that all the moisture is gone. 
  5. Boil water and in a double boiler, melt the chocolate.
  6. Add coconut oil to melted chocolate - mix well. This will lighten the chocolate and give you a smooth, shiny finish. Plus, a lighter chocolate consistency makes it easier to soak strawberries.
  7. Gently holding the strawberry by the stem, dip into the chocolate.
  8. Hold it over the chocolate for a few seconds to let the excess chocolate drip off.
  9. Gently rub the back of the strawberry over the edge to remove any excess chocolate.
  10. Place on the baking sheet, leaving enough space between each strawberry.
  11. Once dipped in the melted chocolate, you can dip it in a filling if desired, then place the double coated strawberry on the baking sheet. 
  12. Place the baking sheet in the refrigerator for 20 minutes until the chocolate is set.



Bon appétit!

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  • Caroline Bisaillon