8ouncesgood quality chocolate or melting wafers, chopped
4ounceswhite chocolate or melting wafers, chopped
Optional toppings: Chopped nuts, mini chocolate chips
Line a baking sheet or the counter with parchment or wax paper. Make sure your strawberries are completely dry before beginning (any water will ruin them).
Add the chocolate to a microwave safe bowl. Melt at 50% power for 30 second intervals, stirring in between. When chocolate is almost melted, remove from microwave and stir until until the chocolate is melted and smooth.
Dip each strawberry into the chocolate, turning to coat all sides. Lift and let the chocolate drip for a moment, then place on the prepared baking sheet. Complete with remaining strawberries. Refrigerate 5-10 minutes, or until the chocolate has hardened.
While the chocolate is hardening, melt the white chocolate according to the same directions as the milk chocolate. Pour the melted white chocolate into a pastry bag (or a ziptop bag) and cut a small piece off the tip of the bag. Drizzle back and forth over the strawberries.
Refrigerate until firm. Store strawberries in the refrigerator.
Tip: Wash your strawberries the day before so they have time to completely dry.Variations:
Dip in white chocolate with dark chocolate drizzle.
Sprinkle crushed nuts on top of milk or dark chocolate.
Sprinkle mini chocolate chips or sprinkles on top.