• Wash nicely the strawberries and gently pat dry each strawberry individually on a paper towel (make sure completely dry the strawberries before dipping into the chocolate).
• Line a baking sheet with parchment or butter paper or nonstick foil.

How to melt Chocolate

• Reserve a little bit of Chocolate and melt around 2/3 (8oz) chocolate using a double boiler. Gently stir the chocolate using a spatula until the lumps are dissolved. Stir the chocolate constantly until chocolate is melted and reaches 110˚F (never hotter than 120˚F or chocolate will burn). Remove from the heat and set it on a kitchen towel.
• If using microwave to melt chocolate, take a small microwave safe mixing bowl. Melt chocolate in microwave on medium for 1 minute. Stir, then in 20 second intervals, stirring well between each interval until melted and smooth.
• Add remaining 1/3 un-melted chocolate chips and stirring constantly until cooled to 90˚F (the optimal dipping temperature is 85-90˚F.) If it is too warm, add more chocolate chips. If it starts to cool, return the bowl to the double boiler to warm back to 90˚F. 
• Use it for decorating. If you wanna add colors, add a small amount of gel colors, stirring and adjusting the color until the desired color reached.
• Hold the strawberries by the leaves and dip only one strawberry at a time into the melted chocolate; cover about two-thirds of the berry and coat it evenly, shake off excess chocolate back into the bowl.
• Then set onto a lined baking sheet with parchment. Repeat same with the remaining strawberries.
• Once semi-sweet chocolate is set, prepare desired toppings (chopped nuts, coconut, sprinkles, mini chocolate chips (any flavor) or drizzle with melted white chocolate if desired onto the strawberries etc.)
• Chill the strawberries until the chocolate sets, about 15 minutes.