• Rinse and thoroughly dry strawberries.  Tip:  After rinsing and pat drying, allow strawberries to lay out at room temperature and air dry for at least 1 hour.  Chocolate will not adhere to the skin of strawberries in the presence of water!

Melt Chocolate

• Option 1 (Microwave):  Place chocolate chips into a microwave-safe bowl.  Microwave for 60 seconds and then stir.  Continue to microwave in 30 second increments, stirring at each pause, until chocolate is fully melted.  Be patient through this process to ensure chocolate does not burn!
• Option 2 (Stovetop): To create a double boiler, utilize a saucepan and heat-proof bowl that fits securely over the saucepan.  Fill the pan just under halfway full with water.  Bring to a simmer over low heat.  Place heat-proof bowl over saucepan on low heat.  Place chocolate chips into bowl and stir under fully melted. 

Coat Strawberries

• Line a baking sheet with parchment paper.
• Hold strawberry by the calyx (green leaves) or stem and dip into melted chocolate, turning until fully coated.  Allow excess chocolate to drip back into coating dish through gravity before moving onto the next step.
• No Toppings:  Move dipped strawberry onto parchment paper.
• Nut Coating:  Place chopped nuts into coating bowl.  Roll strawberries in nuts while chocolate is still wet.  Move onto parchment paper to dry.
• Drizzle Coating:  Move dipped strawberry onto parchment paper and lay out to dry for at least 20 minutes.  Transfer drizzle chocolate of choice into a sandwich sized zip-lock bag.  Snip a small tip off the corner.  Using a steady hand, draw drizzle lines as desired.  Drawing drizzle lines across the full body of the strawberry, extending onto the parchment paper for completeness, is recommended.  Slightly adjust the angle of the drizzle bag to follow the curve of the strawberry while drizzling for maximum coverage.
• Place coated strawberries in fridge for at least an hour before serving.