Coconut Almond Chocolate Strawberries

Why This Coconut Almond Chocolate Strawberries Works

As the chocolate chips and coconut oil warm up in the microwave, the solid pieces slowly melt and blend into one smooth pool. The coconut oil thins the chocolate a bit, so it flows easily and coats the strawberries in an even layer instead of clumping. Once a strawberry is dipped, extra chocolate drips off, leaving just enough to hold the toppings without sliding off.

After dipping, the warm chocolate is still soft, so the shredded coconut and chopped almonds stick right into it and stay in place. The nuts and coconut don’t melt; they keep their crunch and chew, so they give a firm shell around the soft fruit.

In the fridge, the chocolate cools back down and hardens again. As it sets, it grabs onto the coconut and almonds and locks them in. The cold also keeps the strawberries fresh and juicy inside, while the outside stays crisp and snappy when bitten.

Mistakes To Avoid

Starting with strawberries that are even slightly wet makes the chocolate seize and turn thick and grainy instead of smooth. The water on the fruit also keeps the coating from sticking well, so the chocolate can slide off in patches and the coconut and almonds fall away.

Overheating the chocolate in the microwave causes it to burn in spots and turn dull and clumpy. Once it reaches that point, it won’t coat the strawberries in a thin, even layer and instead goes on in rough, uneven chunks that harden with a chalky bite.

Skipping the coconut oil or using much less than called for leaves the melted chocolate too stiff. The coating then goes on very thick, doesn’t drip off cleanly, and can set with a hard, brittle shell that cracks when the strawberries are picked up.

Rolling the strawberries too slowly after dipping lets the chocolate start to set before the toppings go on. The surface firms up, so the coconut and almonds only stick in patches and much of the topping ends up loose on the tray.