U-Pick, U-Dip, U-Impress: Dark Chocolate-Covered Strawberries

Last spring, I planted my very first strawberry patch. This year, it exploded into green abundance—and just yesterday, I picked the first ripe berry. It was like eating a drop of sunshine. So sweet, it almost didn’t seem real. The best strawberry I’ve ever had, and it came from my own backyard.

Naturally, the wheels started turning. I’m planning a whole series of strawberry posts this season, but let’s start with something a little fancy, a little fun: dark chocolate-covered strawberries.

This might sound like something you’d find behind the glass at a gourmet dessert shop, but trust me—you can do this at home. Whether you grow your own, visit a U-pick farm, or grab a pint from a local market, this treat is all about celebrating strawberries at their sweetest. And if you’re looking for local strawberry patches near Ann Arbor, check out this roundup of U-pick options.

🍫 Why Dark Chocolate?

Because it’s rich, intense, and contrasts beautifully with juicy berries. I use Mindo Chocolate, a local Michigan maker whose bars are not only incredible but also vegan. In fact, their production facility is right here in Dexter, MI! Their 77% dark chocolate is my go-to—just sweet enough, and ethically crafted. You can use any good-quality dark chocolate, but avoid chocolate chips (they often contain stabilizers that prevent smooth melting).

🔥 What Is Tempering?

Tempering is a way to melt and cool chocolate so it hardens with a smooth finish and a satisfying snap. When done right, your chocolate will:

• Stay glossy at room temperature
• Have a crisp shell
• Not melt instantly on warm fingers

But here’s the truth: you don’t have to get it perfect. Even if it “blooms” (develops white streaks or soft spots), just chill the berries for a bit and serve them cold. They’ll still be gorgeous. They’ll still impress.

🌱 How to Temper at Home (The Seeding Method)

The seeding method is ideal for home cooks—no marble slab, no chocolate thermometer, no stress.

How it works:

1. Melt most of your chocolate slowly over a double boiler.
2. Remove from heat and stir in the remaining chopped chocolate, bit by bit.
3. Keep stirring until smooth and cooled to 88°F.

This reintroduces the cocoa butter crystal structure that helps chocolate set up beautifully.

Pros:

• Great results with small batches
• Uses basic kitchen tools
• Easy to learn

Cons:

• Chocolate and moisture do not get along—your strawberries must be bone dry
• You need to stir with patience and care
• Not 100% foolproof—but again, cold chocolate strawberries are still glorious

🍓 The Strawberries

You’ll need about a quart of fresh strawberries, with stems on. That little green handle makes dipping easier—and they look better, too.

If you’re not harvesting from your own patch, support a local U-pick farm (they’re a blast). This article has a great roundup of where to go near Ann Arbor:
👉 Ann Arbor Strawberry Picking – Ann Arbor with Kids

Be sure to dry them thoroughly. Water + melted chocolate = disaster.

🌿 Optional Fancy Twist: Mint Vegan Whipped Cream

Want to take these berries over the top? Serve them with a mint-infused vegan whipped cream. It’s not quite as easy as dairy-based whipped cream—but with a few tips, it’s totally doable.

I use store-bought vegan heavy cream (like Silk or Country Crock) and fold in a simple homemade mint syrup. For extra support, check out this excellent tutorial on vegan whipped cream from Loving It Vegan.

Even a small dollop on the side makes this feel like a restaurant dessert.

✨ Bottom Line

If you get a good temper, your strawberries will shine like they came from a boutique. If not? Just pop them in the fridge and let them set. Either way, you’ll get deep, dark chocolate over bright, fresh strawberries—a win every time.

And if you serve it with a swirl of mint cream? U-pick, u-dip, u absolutely impress.