• Wash and thoroughly dry the strawberries, then lay them on a paper towel-lined baking sheet and leave at room temperature for one hour.

Melt the chocolate:

• Double-boiler method: place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a spatula to constantly stir the chocolate until it's melted and smooth.
• Microwave method: place the chocolate in a medium-sized glass bowl and microwave it in 20-30 second increments on 50% power or the defrost setting, stirring well between each spell, until it's melted and smooth.
• Swirl the strawberries in the chocolate, then let the excess drip off. Roll the strawberries in the toppings of your choice, or sprinkle them on, then place the strawberries on a parchment paper-lined baking sheet.
• Let the strawberries sit for at least one hour at room temperature, then eat.
• To store the strawberries, line an airtight container with paper towels and lay the strawberries in an even layer on the bottom of the container. Refrigerate for up to 3 days.