Rinse the strawberries in water and pat them dry. For best results, let them air dry for about an hour so that there is no moisture remaining.
Add 1 cup of chocolate chips to a microwave-safe bowl and heat in a microwave for 15 seconds. Remove the bowl from the microwave and stir well.
Continue to heat the bowl in 15-second increments and mix well, till the chocolate is completely melted.
Add the remaining ½ cup of chocolate chips to the sauce and stir vigorously till the chips dissolve completely. This step is to important to get a smooth and silky texture.
If the chips do not completely melt, put the bowl back in the microwave for 5-10 seconds. Mix again. The end result should be shiny and smooth.
Transfer the chocolate sauce into a juice glass or a trifle bowl. This will make it easier to dip the strawberries.
Using the leaves of the strawberries, dip them completely in chocolate sauce and then set them on the parchment paper to dry.
Sprinkle the toppings (if using) immediately before the chocolate sets in. Repeat the process with the remaining strawberries.
Let the strawberries sit for about 15-20 minutes to allow them to set. For best taste, consume them immediately. Can be stored in the refrigerator for about a day.
Use the freshest strawberries for the best results.
Make sure to completely dry the strawberries, or else the chocolate will seize or harden up.
The strawberries preferably should be at room temperature so that it doesn't bring down the temperature of the chocolate dipping sauce causing it to solidify.
Work quickly once the chocolate has melted or else it will harden up. To melt it again microwave it for about 5-10 seconds. Mix well. Repeat if needed.
If the chocolate seizes up add a teaspoon of oil to the chocolate (I prefer avocado oil). Microwave for about 5-10 seconds. Mix vigorously. Repeat this process of heating until the chocolate liquifies.
Follow the instructions in the recipe to temper the chocolate - this will give the chocolate-dipped strawberries a smooth and silky finish.
Do not freeze the leftovers but you can refrigerate them for about 24-36 hours. Any longer than that strawberries will show condensation making it a bit unsightly.
The best kind of dipping chocolate to use for this recipe would be Couverture chocolate. Also, called callets this kind of chocolate chips has a high percentage of cocoa butter (>33%) which gives a smooth finish and a snappy texture. These are typically more expensive than the ones commonly found in the grocery stores (which is what I use).
Melt white chocolate chips in the microwave. Once completely melted, dip a butter knife and use it to drizzle the sauce over the strawberries.
Depending on when you are making the strawberries, sprinkle with seasonal sprinkles.
Used crushed peanuts or pecans to top the berries.
You can also dip the chocolate-covered strawberries into mini chocolate chips.
Top with coconut flakes.
Crushed Oreos also make a wonderful topping for these berries.