Remove strawberries from fridge so they can come up to room temperature.
Fill a small sauce pan ½ – ¾ full of water.
Place over medium/high heat until it starts to simmer.
Reduce the heat to maintain a simmer.
Choose a glass bowl that is just slightly larger than the sauce pan so that you can rest it on top of the pan without it being completely submerged in the water. (You just made a double boiler!)
Add the chocolate chips to the glass bowl sitting on top of the water.
Constantly stir until it is a smooth, even texture.
Remove the glass bowl from the double boiler, turn off heat, and set aside.
Line a baking sheet with parchment paper.
Take each strawberry and dip it into the melted chocolate. Let the excess chocolate drip off the strawberry then either roll in your toppers or place directly on the parchment paper/baking sheet.
When all strawberries are completed, place the baking sheet in the refrigerator for at least 2 hours to harden.
Once they’ve hardened, remove and enjoy!