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Andrew's Perfect Dipping Chocolate

Posted by Andrew on Sep 25th 2022

This simple and easy recipe will have you making dipping chocolate like the pros.



"I love to melt my chocolate over a double boiler. You get the best control and run little risk of burning your chocolate. We are tempering out the chocolate and getting it ready for dipping. Once this is done you are ready to dip fun treats like fruit, cheese, or pretzels. I also like to have fun decorating options like toasted coconut, nuts, sprinkles, or more chocolate drizzled on top."

- Andrew G.


Chocolate dipped strawberries


  • 2 pouches of Theo Chopped Bittersweet Chocolate
  • 3qt sauce pan (if your is a different size, adjust water so it fills up halfway)
  • 6 cups of water
  • Metal bowl (big enough to melt and mix chocolate without spilling)
  • Spatula
  • Kitchen towel
  • Kitchen thermometer
  • Parchment paper
  • Treats for dipping


  1. Add water to the sauce pan and bring to a simmer.

  2. Place metal bowl on top of sauce pan and add 16 ounces (1 bag) of Theo Chopped Bittersweet Chocolate, making sure to continuously stir until melted.

  3. Once the chocolate is melted pull the bowl off heat and place on kitchen towel.

  4. Add in 1 cup at a time of Theo Chopped Bittersweet Chocolate gradually until all is added, stirring continuously.

  5. Check your tempering with parchment paper by dipping a small piece about 1/2 inch in the chocolate and setting on your table until it firms up - should happen in 30-60 seconds if ready. If you use a thermometer the temperature should be between 86-89 degrees Fahrenheit.

  6. You are now ready to dip all of your favorite chocolate covered treats, have fun!