Rinse strawberries and pat dry thoroughly with a paper towel. Place in a single layer on a baking sheet (skewer strawberries if desired to set into a foam block).
How to Melt Chocolate:
Melt two-thirds (8oz) of your chopped semi-sweet chocolate over a double boiler for about 2 minutes, stirring constantly until chocolate is mostly melted and reaches 110˚F (never hotter than 120˚F or chocolate will burn).
Immediately remove the bowl from heat and set it on a kitchen towel. Add the remaining 1/3 of unmelted chocolate chips and stir constantly until cooled to 90˚F (the optimal dipping temperature is 85-90˚F.) If too warm, add more chocolate chips. If it starts to cool, return the bowl to the double boiler to warm back to 90˚F.
How to Dip Strawberries:
Working with one strawberry at a time, pull back the leaves to use as a handle. Then dip and roll in chocolate until evenly coated. Lift up the strawberry and let excess chocolate drip off. Place on wax or parchment-lined baking sheet (or place onto a foam block if using skewers).
To Decorate Strawberries:
Sprinkle on nuts, crumbs, or sprinkles while chocolate is moist so it adheres. Once semi-sweet chocolate is set, you can drizzle and decorate with melted white chocolate.
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