Wash strawberries. Make sure that the strawberries are very dry before dipping them into chocolate. Use a kitchen towel or paper towels to help absorb the excess moisture.

Line a baking tray with wax paper.

Put dark chocolate into a heatproof bowl. Fill a medium pot with water and bring to a boil over medium heat. Place bowl on top of the pot (creating a double boiler). Stir until chocolate becomes nice and smooth. IMPORTANT: Do not get water into the chocolate. Getting water into your chocolate can cause seizing of the chocolate. See notes above. ALTERNATIVELY: Melt the chocolate in the microwave for 1 minute, stirring every 30 seconds, adding more time if needed or until completely melted.

Once the chocolate is completely melted and smooth, remove it from the heat.

Holding the strawberry by the stem, dip the strawberry into the chocolate, lift the strawberry, and twist slightly. This allows any excess chocolate to fall off the strawberry. Place chocolate-covered strawberry on the wax paper. Repeat until all strawberries are covered.

Place finished strawberries in the refrigerator for 15 minutes.

After 15 minutes, begin preparing white chocolate drizzle. You can use the above technique of double boiler or microwaving the chocolate. (I prefer microwaving the white chocolate because it’s a smaller amount of chocolate). When the white chocolate is nice and smooth, dip the fork into white chocolate and drizzle over the chocolate-dipped strawberries.

Set strawberries aside or place them in the refrigerator to allow the white chocolate to harden.

Strawberries are ready to be served once the chocolate is fully cooled.