• Prepare strawberries: Wash strawberries in cold running water and drain them completely. Wipe them well to dry off any moisture. I wipe each strawberry with a paper hand towel. Then, I air dry for at least another hour so that any mist on the stalks will also dry. 

Chocolate Covered Strawberries without Tempering

• Melt chocolate: Chop chocolate and place it in a microwave-safe bowl. Microwave in 15-20 second intervals at 50% power, stirring each time until fully melted. Alternatively, you can use a double boiler method to melt the chocolate. If the chocolate is too thick add vegetable oil to the melted chocolate - stir well.
• Dip strawberries: Pick a strawberry by the stems and poke two toothpicks in it to help hold it. Then, dip it in the chocolate mixture. Hold it above the bowl for a few seconds to let excess chocolate drip.  Gently rub the back of the strawberry over the edge, removing any excess.
• Let them set: Gently rub the back of the strawberry over the edge, removing any excess. Place them on a baking sheet lined with parchment or wax paper, leaving enough room between them. Garnish the top with whatever you want while the chocolate is still melted so it stays stuck to the strawberry when it dries.
• Garnish: Drizzle with white or dark chocolate using a fork or piping bag. Before the chocolate sets, sprinkle with crushed nuts, coconut, or sprinkles.
• Chill: Place the tray in the fridge for 20 minutes until the chocolate is set.

Chocolate covered strawberries with tempered chocolate

• Chop & Melt the Chocolate: Chop the chocolate into small, even pieces. Place ⅔ of the chocolate in a microwave-safe bowl. Microwave on 50% power (or the defrost setting) in 15- to 20-second intervals. Stir between each interval to evenly distribute the heat.
• Seeding the Chocolate: Once the chocolate is 80% melted, remove it from the microwave. Add the remaining ⅓ chopped chocolate (this helps temper it). Stir continuously until completely melted and smooth.
• Check the Temperature: with a thermometer. If it's too hot, keep stirring until it cools to the right range.

  Dark chocolate: 88-90°F (31-32°C)

  Milk chocolate: 86-88°F (30-31°C)

  White chocolate: 82-84°F (28-29°C)
• Dip the Strawberries: Hold each strawberry by the stem and dip it into the tempered chocolate. Let the excess drip off, then place it on a parchment-lined tray. For a cleaner edge, lightly wipe the bottom of the strawberry against the side of the bowl before setting it down.
• Use a Parchment Cone or Piping Bag: Put a little of the melted chocolate in a parchment cone, and snip a tiny hole at the tip for a thin drizzle. You can also use a piping bag with a fine round tip (like Wilton #2 or #3) or cut a small opening. Allow the drizzle to set at room temperature for a clean finish.
• Let Them Set: Let the chocolate-coated strawberries sit at room temperature until set. Avoid the fridge, as condensation can form and dull the chocolate’s shine.
• Decorate (Optional): Drizzle with white or dark chocolate using a fork or piping bag. Sprinkle with crushed nuts, coconut, or sprinkles before the chocolate sets.
• Storage: These are best eaten the same day. Store in a cool, dry place for up to 24 hours. If refrigerating, keep them on parchment paper in a single layer and cover loosely with wax paper (not airtight). Let them sit at room temperature for 15-30 minutes before serving to prevent condensation.