2 12 oz. bags of dark chocolate (Ghiradelli's 60% has just the right amount of cocoa flavor that lets the sweetness of the strawberries or other fruits come through without overwhelming it)
Rinsed and dried strawberries
Parchment, wax paper, or tin foil
CHOCOLATE MELTING METHOD 2: DOUBLE BOILER
Instead of melting the chocolate over a gas flame directly, we're putting one degree of separation between the very hot stove and the easily burnable chocolate. Simmer two inches of water in a medium saucepan with a heat resistant glass or metal bowl over the pot so that it sits comfortably on the rim. The steam will heat up the bowl and melt the chocolate. I usually turn the stove off once the chocolate is halfway melted- the residual heat from the pot will last for at least ten minutes. Feel free to put it on very low.
CHOCOLATE MELTING METHOD 1: MICROWAVE
Easy peasey. Take a microwave proof bowl with chocolate, and microwave at 20 second intervals. If you microwave it longer than than that, you risk burning it. Every microwave is different, but 20 seconds is a good ballpark figure. Keep zapping it and stirring it, and after four or five turns in the science oven it will be a glistening pool of promised dreams.
Pat strawberries dry. It is important to use thoroughly dried berries, because any extra water can cause the chocolate to seize, which will make your strawberries look sad. It will also cause the chocolate to seize.
Line a tray with parchment paper. The process is simple: dip strawberries, shake gently, and place on parchment lined tray.
TOPPINGS: slivered/toasted almonds/chopped nuts, coconut flakes, a drizzle of white chocolate (melted and piped in a ziploc bag), or anything your heart desires!