Prep the strawberries: In a colander, wash the strawberries under running water for a minute and drain well. Dry them thoroughly with paper towels, as moisture will prevent the chocolate from adhering properly.
Melt the chocolate using the double boiler method: Place the chopped chocolate in a heat-proof bowl. Bring a saucepan filled with an inch of water to a gentle simmer on low heat (do not exceed 140ºF/60ºC). Set the bowl over the saucepan, ensuring it doesn’t touch the water. Stir the chocolate with a spatula until melted and smooth, then remove from heat.
Melt the chocolate using the microwave method: Place the chopped chocolate in a microwave-safe bowl. Heat in intervals of 15 to 30 seconds, stirring well in between, until the chocolate is completely melted and smooth.
Dip the strawberries: Line a sheet pan with parchment paper and place it next to your melted chocolate. Hold each strawberry by the leaves or insert a toothpick into the top. Dip it into the chocolate, rotating slowly and gently shaking off any excess.
Place on parchment paper: Transfer the dipped strawberries onto the prepared parchment paper, ensuring they don’t touch each other.
Let the chocolate harden: Allow the chocolate to set for about 20 minutes. If you used a toothpick, remove it after the chocolate has hardened.
Add toppings (optional): If you want to sprinkle toppings like crushed nuts or desiccated coconut, do this right after dipping before the chocolate hardens. Then, transfer the strawberries to the parchment paper.
Decorate with a drizzle: To add a decorative touch, melt some more chocolate and transfer it to a small Ziploc bag. Cut off a tiny tip and drizzle over the set strawberries.
Allow the drizzle to harden completely before serving. Enjoy your Chocolate Covered Strawberries!
