Very simple but very adorable and inspirational.
I love chocolate and I adore strawberries and I must admit you have just shot me dead with this recipe because of he winter season in Poland. I'm forced to wait until May to eat those delicious chocolate strawberries. What a torture.

Greetings from Poland!

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!"

Chocolate is a very unique ingredient because it compliments so many other flavors, chocolate-orange, chocolate mint, and chocolate-caramel. Has any one tried chocolate dipped jalapenos?

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

Just a few minutes. ~Garrett

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

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!

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.

That looks divine! I've made tuxedo chocolate covered strawberries myself. It's always a big hit! I'm still trying to find the whitest white chocolate that shows great contrast to the dark chocolate. I've used Lindt brand and it was mighty tasty but the white chocolate looked too yellow for me. What's a yummy flavored chocolate brand but still has a great color?

Ghiradelli is great. ~Garrett

Awesome! My daughter loves it so much! Thanks!

You want anything that has a high cocoa % for the dark chocolate.

Lindt, etc.

As far as white chocolate... the higher the quality, the better the results. I can promise you that much.

If you can find "couverture" chocolate... get that. It works the best over a plain bar of chocolate. Your next best bet is Bittersweet chocolate if you can't find a good dark chocolate with a decent amount of cocoa butter in it for your coating needs, as bittersweet doesn't have as much cocoa butter as couverture does by definition.

White chocolate technically doesn't count for chocolate as it doesn't have any cocoa liquer in it. Or, just for simplicity's sake, any cocoa in it. It is just cocoa butter, milk, sugar and maybe some other ingredients.

Milk chocolate is cocoa butter (plausibly), milk, sugar, cocoa, and maybe some other ingredients.

Dark chocolate is very heavy regulated stuff. It contains mainly cocoa. Very little sugar, and of course, that cocoa butter we know and love.

Good luck with your tuxedo strawberries! I haven't made these since hot & cold plated desserts class in culinary school, I look forward to doing them all over again for the hubby. :)