First, line a sheet pan with waxed or parchment paper and place it in the freezer to chill. Insert a skewer into the stem end of each strawberry.
Place the chocolate and candy melts into separate glass or heat proof bowls.
Put about 2 inches of water into two saucepans and bring to a simmer over medium heat. Turn off the heat and set the bowls of chocolate over the water to melt. Stir chocolate until smooth.
Remove the sheet pan from the freezer.
Using the skewer as a handle, dip the fruit into the chocolate. Lift and turn, allowing excess chocolate to drip back into the bowl. Place dipped berries onto the chilled lined sheet pan.
Repeat with remaining strawberries.
Dip a fork into melted chocolate/candy melts and drizzle over the dipped strawberries.
Dip one half of the chocolate covered strawberry into fall colored candy melt.
Roll dipped strawberries into colorful sprinkles or decorator sugar.
Sprinkle freshly dipped strawberries with sprinkles or nonpareils.
Place in the refrigerator to set for 15 minutes. Remove from the refrigerator after that so that the chocolate doesn't sweat.
In order to prevent clumping and possible overcooking, I melt my chocolate in a homemade double boiler. That is to say in a glass bowl that has been placed over a saucepan of simmered water.
Microwaves will do the job, but the chocolate will continue to cook after you take it out. Therefore if you melt it in the microwave until it is completely melted, you run the risk of scorching it. If you are microwaving your chocolate, start with one minute on high, then stir. Then continue cooking in 20 second intervals on MEDIUM POWER until almost melted. Remove and stir, stir, stir until all the pieces have melted.
The chilled sheet pan will help the chocolate begin to harden and set as soon as you place the strawberry onto it.
This recipe for Fall Chocolate Covered Strawberries was printed from AmandasCookin.com - https://amandascookin.com/fall-chocolate-covered-strawberries/ and can only be printed for education or personal use.