Depending on the effort, decoration, and garnishes, you could charge anywhere from two to four dollars for each strawberry. If the packaging and decoration really amp up the product, you could get away with charging more for the effort. Some top tier confectioners charge twenty dollars for a half-dozen.
Strawberries are juicy fruits that compliment the chocolate coating. The sweet tanginess of the strawberry along with creamy, velvety chocolate is a great combination.
You may be wondering how much it costs to make chocolate-covered strawberries. What is a good price point for the amount of work put into them? What does your target (local) audience like? How about packaging?
How Much Does It Cost to Make Chocolate Covered Strawberries?
Starting off, strawberries and chocolate will be the main base expense.
There are a variety of ingredients that can be used to decorate a chocolate-covered strawberry.
Strawberry – Remember to pat dry before coating.
A pound of strawberries contains about 10-15 pieces and costs $3-5 (potentially cheaper at a farmers’ market). At about 25 cents per piece, each coated strawberry will cost you under 50 cents each.
What Kind of Chocolate for Coating Strawberries?
When coating your strawberry, it is best to use high-quality chocolate that is smooth rather than grainy. For that reason, baking chocolate is best to cover strawberries.
Couverture Chocolate – Top quality covered strawberries use top quality chocolate.
While this is the most expensive form of chocolate, it is the best. Because of the higher cocoa butter content in couverture, the coating tastes especially smooth and velvety.
One downside is having to temper the chocolate (so it may not be beginner friendly). If you have never tempered chocolate before, be prepared to botch a batch!
Baking Chocolate – Best bang for buck.
Experiment with different sweetness levels of baking chocolate: unsweetened, bittersweet, and semi-sweet. This form of coating is high quality compared to other forms.
Compound Chocolate – Recommended for bulk amounts of strawberry.
If you need to make a large number of covered strawberries, compound chocolate is a strong budget option without sacrificing too much quality.
Compound chocolate has vegetable fats instead of cocoa butter found in true chocolate. In poor quality compounds, this results in a greasy or grainy mouthfeel.
Candy Melts – Quick, cheap, and versatile coating.
Versatile and easy to use, candy melts make any dipping/coating projects a breeze. Unlike chocolate, candy melt does not need to be tempered. They harden quite quickly; it can take less than a couple of minutes for candy melt to set.
Another benefit of using candy melt is how well it holds its shape. Compared to chocolate, candy melt can handle a wider ranger of temperature and humidity change.
Garnishes
This is where you get creative and add a bit of individuality to the strawberries.
Here is a list of some fun garnishes to add on the coated strawberries:
- Crushed Nuts
- Sprinkles
- Candy
- Sugar glitter
Packaging
Pastry boxes like these are perfect for fitting 12 strawberries. The window on top is perfect for giving a glimpse into the deliciousness.
For a personal (and business) touch, you could add labels and writings with your name or business name.
Bonus Tips For Coated Strawberries
Fully pat the strawberry’s surface until it is completely dry prior to dipping/covering. This cannot be emphasized enough! I mean really pat down until the surface of the strawberry feels dry to the touch.
One method I use is to roll a strawberry in paper towels and rub it back and forth as if you’re starting a fire. Don’t apply too much pressure; you only want the outer surface to feel dry in preparation for coating.
Moisture and chocolate is a no-go. This causes chocolate to seize and curdle up. Not only does it look unappetizing, it makes the chocolate taste weird.
Leave the strawberry leaves on. This makes it easier to dip and coat the strawberries. Also, once the strawberries are coated, it is easier to adjust and move them without touching the coating.
How to Store Chocolate Strawberries
Store the strawberries in an airtight container in a cool location. Ideally, not the refrigerator.
If you must store them longer than a couple of days, the refrigerator would be best. Keep in mind that the humidity in the refrigerator can condense around the strawberry.
Once the chocolate has set completely, store the strawberries on layers of paper towel. This helps with any “sweating” while the strawberries are stored.
It is best to consume covered strawberries the day they are made. The longer it goes on, the more chances the moisture in the strawberry seeps out into the chocolate.
Moisture is chocolate’s archenemy and can cause the chocolate to seize and curdle. This is highly undesirable, especially if you plan to sell these chocolate-covered strawberries.
Can you freeze chocolate covered strawberries?
This is not a good idea; the strawberries become a mushy mess once thawed. The moisture condensing near the chocolate is also a recipe for disaster.
It also doesn’t make sense to freeze them as the strawberry becomes too hard to bite into. Not to mention all the water that will drip into the chocolate.
If you must store the strawberries past 2 days, then keeping it in the refrigerator will do. This treat is best consumed the day they’re made or shortly after. Any longer will mess with the quality and overall flavor of both chocolate and strawberry.
