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How To Wrap Chocolate Covered Strawberries

Chocolate-covered strawberries are a delicious and easy-to-make treat. To make them, all you need is some chocolate, strawberries, and a few simple supplies. Here’s how to do it:

How To Wrap Chocolate Covered Strawberries

Chocolate covered strawberries make a delicious and decadent treat. Here is one method on how to wrap them up: 1. Melt some chocolate in a microwave-safe bowl or in a saucepan set over low heat. 2. Dip the strawberries into the melted chocolate, making sure to coat them evenly. 3. Place the strawberries on a sheet of parchment paper or wax paper. 4. Sprinkle some sprinkles, chopped nuts, or other topp

-A bowl of water -A tray or plate to place the strawberries on -Chocolate chips or chocolate bars -Strawberries -Wax paper or parchment paper

  • preheat oven to 200 degrees f. 2. line a baking sheet with parchment paper and set aside. 3. rinse the strawberries and dry them off with a paper towel. 4. place the

– Use a piece of wax paper to keep the chocolate from sticking to the knife. – Hold the strawberry by the stem and dip it into the melted chocolate. – Make sure the entire strawberry is covered in chocolate. – Place the strawberry on the wax paper. – Sprinkle some sprinkles on top of the chocolate, if desired. – Repeat with the remaining strawberries.

Frequently Asked Questions

How Do You Wrap Strawberries?

You can either wrap them in plastic wrap or you can use a damp paper towel.

What Is The Best Way To Store Strawberries In The Refrigerator?

Storing strawberries in the refrigerator is the best way to keep them fresh. They will last for about a week if stored this way.

How Do You Keep Strawberries Fresh Longer?

To keep strawberries fresh for a longer period of time, you can store them in the refrigerator. You can also place them in a paper bag to help retain their moisture.


Chocolate covered strawberries are best when they are fresh and the chocolate is still melted. To store them, put them in the fridge so that the chocolate hardens.

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