These are adorable! And so much cheaper to make at home. :)

That picture stands as testament to a steady hand and lots of patience. Far more than I would have. I suppose I could master it, but I'd probably go for the dip/drizzle method.

Props to Garrett.

One thing I've often found is that white chocolate never seems to attain that smoothness that a traditional chocolate has when melted. It firms quickly and is more difficult to work with. And I've used some premium brands as well. Beyond adding shortening or oil, any other suggestions?

(Also - a good tip for speeding the drying/setting process is to put your cookie sheet/wax paper in the freezer prior to preparing dipped chocolates.)

Godiva's chocolate covered strawberries (at $75 for 6) gave me the worst case of food poisoning a few years ago, so I am totally into preparing them myself so I can ensure the berries are properly washed before dipping. Guess what I'm saying is "Thanks for the recipe!"

Jonathan - White chocolate can be a pain, but here we had no problem. We Used a microwave at 1/2 power, and just kept putting the chocolate in for about 10-30 second intervals, and stirring often (package instructions). We were able to get all berries dipped without a problem.

If you do not have the patience for all this, a simple drizzle or dip method for the strawberries is great too.

Love the idea of freezing the tray, that would have been a nice way to speed things along.

Those are the absolute cutest! I think they just got invited to Valentine's dinner...

These look amazing--so stylish! I have tried several of Garrett's recipes, and they have all been a big hit with friends and family, especially the brandied cranberry, white chocolate chip cookies.

I find that a Wilton squeeze bottle, normally used for candy making, is often easier to control than a plastic bag for decorating with chocolate. Of course, this may just be due to my slight lack of coordination!

Someone always raises the bar...and aren't we glad?
These look delicious. Must paint them. All best, Jan.

These look great! But, how long do you guys think it takes for the white chocolate to harden?
Thanks.

Just a few minutes. ~Garrett

This recipe is simple and the directions clear. I've been wanting to try making my own chocolate-dipped strawberries... I think I'll probably make them this year. They look yum-yum.

Thanks for sharing!

I'll take one dozen, please!

Have any good ideas for a graduation party using the choc. covered strawberry?? I love the tuxedo too! Any ideas would be great!

Maybe color white chocolate to the school's colors? ~Garrett

Tuxedo strawberries are too cute! Thanks for the photos, I was wondering just how you got the tuxedos to look so perfect. I should try but I doubt mine will come out as beautifully :)

Almost too cute to eat but ... "Count me in!"

Does anyone add anything like a bit of butter or milk to the white chocolate?

Thanks!! Love the strawberry treat!!

Garrett - YES I've had chocolate covered jalapenos, and they're really good! The only "problem" is that the jalapenos are firm (hopefully!) and the chocolate coating simply breaks around and off of them before you finish. You really have to have a thick coating.

I never thought I'd like them, but I did!
-Cary in Ohio

Garrett,
These are so adorable that I was motivated enough to make a batch myself. Freezing the tray definitely helped the chocolate set sooner, but I also had to refrigerate the berries before dipping in the milk chocolate. I think the kitchen was just too warm (I was baking, too) and the milk chocolate slid a bit on the white. It looks like some of the gentlemen had a few too many glasses of champagne and are losing their jackets.

My smallest piping tip was too big, so I actually used a toothpick and it worked well. Almost as cute as yours.
Great idea!

Does anyone know how long can you store these strawberries? Do they need to be refrigerated if you do? Can you freeze these at all?

I have seen several recipes today in my search for how to make "Tuxedo Strawberries." By far yours was the most detailed and easy to follow. Can't wait to try them.

From what I've been reading, it seems you should make them the same day you want to serve them. I will be making for a large crowd, so I might take some pliable freezer packs and place under the cookie sheets to help set the chocolate faster.

I will also be trying a couple of variations I haven't seen done yet -- chocolate cookie crumbs and finely chopped pecan pieces on both the white and chocolate. (Separately, though! Choc. crumbs on some and pecan pieces on some. I think the cookie crumb will look spectacular on the white chocolate.)

Love the chocolate dipped strawberries and your tuxedo ones are the cutest! Have a question though - what is wrong when they "weep"? Appreciate any help with this.

When they weep it's just condensation escaping; usually occurs if the berries were cold or you chilled the finished berries in the fridge or freezer. There is nothing wrong with them, it's just the physical science behind it. Even tempered chocolate has a tendency to weep moisture. ~Garrett

Wow, great recipe (simple, but with impressive results!). I am a total amateur, and my best ones turned out like the photo. My bf loved them. Microwaving the chocolate (only 10 s at a time) is the way to go. I used a chopstick for the decorating. Getting the perfect V is just practice and eye, but it's hard with different sizes of strawberries. These are best eaten as soon as possible, or at least at room temperature, the chocolate is tastier and satisfyingly messy. Thanks for making Valentine's Day so special (and easy)!

Chocolate-dipped strawberries are made just a bit more decadent when stuffed with cheesecake. I got the idea from something I saw on the Food Network, and really all it entails is cutting a small portion off the tip of the strawberries, and stuffing the cavity with spoonfuls of mashed up cheesecake. Dip in chocolate, freeze until set, and enjoy!

P.S. White chocolate is really frustrating to melt, so I recommend either adding butter into the melting chocolate, or just sticking to the milk or dark chocolate varieties.

Garrett, your tuxedo strawberries look amazing! I'm going to give them a try since you've made simple instructions. However, I have to transport them a few hours away from home to a bridal shower I'm hosting, do you have any ideas of how they might travel best and can I make them the day before?

Put them in an ice chest to transport them is my best guest. I would suggest a trial run and see how long they keep for you. Generally I make these only a few hours before they're going to be eaten. ~Garrett

What if you're not a good at drawing? Will it still turn out fine if you use the ziplock bag?

A ziplock with the very tip of the corner cut off is fine (it's what I used). If you are worried about messing up, practice making bowties and buttons on a plate or piece of paper first. ~Garrett

These are very cute. I remember learning how to make tuxedo strawberries in my high school culinary arts class and have since made them many times for special events.

Your pictures are really great for anyone who is just learning how to make these lovely little treats. However, the only thing you may want to add is that the strawberries look best if the excess chocolate is scraped off the bottom before they are allowed to cool. That way, there isn't a chocolatey-looking puddle around the bottom edge of the strawberry, and the chocolate won't crack and fall off as easily once a person bites into it.