Chocolate Strawberry Bouquet

Fresh strawberries dipped in dark chocolate, a delicious edible bouquet that makes the perfect gift for your loved one this Valentine's day.
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes
4.67 from 3 votes

This post may contain affiliate sales links. Please see my full disclaimer policy for details.

bouquet of chocolate dipped strawberries in a vase against pink background.

A beautiful handmade edible gift for your loved one (or yourself), that the whole family will enjoy. This edible chocolate strawberry bouquet makes a great alternative to your standard bouquet of flowers, perfect for Valentines day, Mother’s day or birthdays.

So although I know that this recipe may look pretty basic and self explanatory, there are some important factors and steps to bear in mind in order to get the most beautiful edible bouquet to gift to your loved one.

WHAT WILL I NEED TO MAKE A CHOCOLATE STRAWBERRY BOUQUET?

Fresh strawberries: Try to get the prettiest, best quality strawberries you can find and make sure that they are really fresh with no bruises.

Dark chocolate: You can use any vegan-friendly chocolate you’d like depending on your taste. I’ve tried making this bouquet with vegan white chocolate and it was unreal! A lot of dark chocolate is vegan by default, but be sure to check the labels for dairy as some brands contain butterfat.

Bamboo skewers: These can be found on the Asian food isle in most big supermarkets.

Piping bag: This is optional, but if you’d like to drizzle the chocolate coated strawberries with some extra choc, a piping bag works wonders. You can also DIY your own, learn how to make a piping bag here.

Rubber bands: These are used to keep the skewers together so that it’s easier to arrange your bouquet.

Crepe paper or baking paper: You could also re-purpose some old wrapping paper

Tall jar or vase: Make sure the jar you’re using is tall and wide enough to hold the strawberry bouquet.

Chocolate dipped strawberry

HOW TO MAKE AN EDIBLE BOUQUET

PREP THE STRAWBERRIES

First you need to make sure the berries are prepped. Take the freshest, most aesthetically pleasing strawberries you can find and wash well, removing any dirt or grit. Place the strawberries on some kitchen paper or a clean tea towel and allow them to dry, carefully blot away any excess moisture. Once completely dry, insert a bamboo skewer into the centre of each strawberry.

CREATE A STAND FOR YOUR EDIBLE BOUQUET

There are several ways to do this – you basically need to be able to stand the skewered strawberries upright whilst the chocolate sets. The easiest way is to get some styrofoam and use it as a base for holding the skewers. I didn’t have any of this to hand, so I went down a more, erm, creative route! I used a wire cooling wrack and sat it on top of a large bowl, then the strawberries could be placed in between the mesh wire and held upright to set!

MELT THE CHOCOLATE

Use a double boiler to melt the chocolate. A double boiler consists of a water bath made using a saucepan which is filled about quarter ways with water. The saucepan is placed on a low-medium heat so that the water is brought to a gentle simmer. About two-thirds of the chocolate is then added to a heat resistant bowl (which covers the entire circumference of the saucepan), and the steam that rises from the simmering water will gently melt the chocolate. It’s important not to apply direct heat to chocolate as it will burn, also, make sure you avoid water splashing into the bowl at all costs as this will cause the chocolate to seize.

Once melted, remove the chocolate from the heat, and stir in the remaining third of finely chopped chocolate. This is a quick way to temper the chocolate as it will bring the temperature down quickly, otherwise known as seeding.

Next transfer the melted chocolate to a tall jar, which will make it easier to dip the strawberries and cover them in the chocolate.

DIP AND GARNISH

Dip the skewered strawberries in the jar of melted chocolate, one by one. Make sure you allow the excess chocolate to drip off of the strawberry before placing the coated berry upright on your stand to set. Once the chocolate has set, repeat this with all of the strawberries to give them a second coating of chocolate.

To decorate, you can add any garnish of your choice (chopped nuts, freeze-dried berries, gold leaf, vegan sprinkles etc etc!).  You can also transfer the remaining chocolate into a piping bag, cut the end so that there is a small tip and drizzle more chocolate across some of the chocolate strawberries. Allow the strawberries to dry and set completely before assembling your chocolate bouquet.

ASSEMBLE

Lay your sheets of crepe paper, baking paper or wrapping paper on a flat surface and arrange the chocolate coated strawberries on top. Use a rubber band to secure the skewers together and wrap the paper around them, covering as much of the skewers as possible. Carefully place the bouquet into a tall jar or vase and voila!

chocolate strawberry bouquet

WHY MAKE THIS RECIPE?

IF YOU LOVE THIS RECIPE, HERE ARE SOME OTHERS I THINK YOU’LL ENJOY!

bouquet of chocolate dipped strawberries in a vase against pink background.

Chocolate Strawberry Bouquet

4.67 from 3 votes
PRINT RECIPE PIN RECIPE
Fresh strawberries dipped in dark chocolate, a delicious edible bouquet that makes the perfect gift for your loved one this Valentine's day.
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Servings 18 strawberries

INGREDIENTS

  • 18-25 fresh strawberries
  • 250 g vegan dark chocolate or vegan chocolate of choice

INSTRUCTIONS

  • Wash the strawberries well to remove any dirt or grit and place them on some kitchen roll or a clean towel to dry. Blot away any excess moisture.
  • Once completely dry, insert a bamboo skewer into the centre of each strawberry.
  • Create a stand for the strawberries to set. Either use some styrofoam as a stand or create one by placing a wire cooling wrack on top of a large bowl.
  • Chop the chocolate finely, and melt two-thirds of it gently over a double boiler. Once melted, remove from the double boiler and stir in the remaining third of chopped chocolate. Stir to combine and transfer the melted chocolate to a tall jar.
  • Dip the skewered strawberries in the jar of melted chocolate, one by one. Make sure you allow the excess chocolate to drip off of the strawberry before placing the coated berry upright on your stand to set. Once the chocolate has set, repeat this with all of the strawberries to give them a second coating of chocolate.
  • Transfer the remaining chocolate into a piping bag, cut the end so that there is a small tip and drizzle more chocolate across some of the chocolate strawberries. Allow the strawberries to dry and set completely before assembling your chocolate bouquet.
  • Lay your sheets of crepe paper, baking paper or wrapping paper on a flat surface and arrange the chocolate coated strawberries on top. Use a rubber band to secure the skewers together and wrap the paper around them, covering as much of the skewers as possible. Carefully place the bouquet into a tall jar or vase and voila!

NUTRITION

Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 2mg
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

Reader Interactions

LEAVE A REVIEW:

If you tried this recipe and enjoyed it, please consider leaving a rating and a review below. I love to hear about your recipe remakes and how much you loved them!

Recipe Rating