The terms are often used interchangeably, but there is a meaningful difference in how each is made and it affects the final result.
Chocolate dipped strawberries are held by the stem and submerged partially or fully into melted, tempered chocolate. The strawberry is then set on a rack or tray to allow the chocolate to harden. Done correctly with quality chocolate, this produces a clean, glossy coating with a satisfying snap.
Chocolate covered strawberries is a broader term that sometimes refers to strawberries that have been coated more generously rolled, spooned, or dipped multiple times resulting in a thicker chocolate shell. The term is also used loosely to describe any strawberry with chocolate on it, regardless of method.
At La Fraise, we use proper dipping technique with premium Belgian chocolate that is correctly tempered before each batch. Tempering is what gives the chocolate its gloss and snap without it, the coating turns dull, soft, or streaky. It is a step that mass producers often skip.
The difference between a properly dipped Belgian chocolate strawberry and a cheaply coated one is immediately obvious when you bite in. The quality of the chocolate and the care of the process are what separate a memorable experience from a forgettable one.