Valentine Chocolate Strawberry Bouquet (Printable)

Strawberries dipped in smooth chocolate and assembled into a festive bouquet perfect for gift-giving.

# Components:

→ Fresh Fruit

01 - 12 large fresh strawberries with stems

→ Chocolate Coating

02 - 4 ounces semisweet or dark chocolate, chopped
03 - 2 ounces white chocolate, chopped (optional, for drizzling)

→ Decoration

04 - 2 tablespoons chopped nuts (pistachios, almonds, or hazelnuts)
05 - 2 tablespoons shredded coconut
06 - Edible glitter or heart-shaped sprinkles to taste

→ Assembly

07 - 12 wooden skewers
08 - Floral tape or ribbon
09 - Tissue paper or cellophane for wrapping

# Method:

01 - Line a baking sheet with parchment paper. Gently wash and dry the strawberries thoroughly, ensuring they are completely dry before proceeding.
02 - Insert a wooden skewer into the stem end of each strawberry, pushing gently to secure without splitting the fruit.
03 - Melt semisweet or dark chocolate in a heatproof bowl set over a pot of simmering water, or microwave in 20-second intervals, stirring until completely smooth.
04 - Holding each skewer, dip the strawberry into melted chocolate, swirling to coat evenly. Allow excess chocolate to drip off before placing on the prepared baking sheet.
05 - Immediately sprinkle with nuts, coconut, or sprinkles before the chocolate sets, if desired.
06 - Melt white chocolate and drizzle decoratively over strawberries for added visual appeal, if using.
07 - Chill strawberries in the refrigerator for at least 15 minutes until the chocolate coating is completely set.
08 - Gather the skewered strawberries into a bouquet shape and secure the stems together with floral tape or ribbon.
09 - Wrap the base with tissue paper or cellophane to create a festive and elegant gift presentation.

# Expert Advice:

01 -
  • It looks impossibly fancy but takes barely half an hour, which means you can actually pull this off even when you're running behind.
  • Fresh strawberries and chocolate is a combination that never feels like you're trying too hard, but somehow it always impresses.
  • You can eat it right away or give it as a gift—it's beautiful either way, and that's rare.
02 -
  • If your strawberries are wet when you start, the chocolate will slip right off—I learned this the hard way and ended up with chocolate-covered hands and naked berries.
  • Chocolate that's too hot will be thin and runny; chocolate that's too cool will be thick and chunky, so getting the temperature right by stirring constantly makes all the difference.
  • Room temperature strawberries dip better than cold ones because the chocolate sets properly around them instead of just shrinking away.
03 -
  • Buy your strawberries with the stems still attached—they're usually sold that way in the specialty section, and having those green tops is what makes this look like actual flowers instead of just chocolate-covered fruit.
  • If your chocolate keeps seizing or getting grainy, add a tiny bit of coconut oil or shortening (not butter, which has water in it) and stir gently until it smooths back out.
Return