Chocolate Covered Strawberries

Instructions

1. Prepare the strawberries
   Rinse strawberries gently under cool water, then pat completely dry with paper towels. It's crucial that strawberries are completely dry as any moisture will cause the chocolate to seize. Leave stems intact for easier handling. Allow strawberries to come to room temperature if refrigerated.
2. Melt the chocolate
   Place the chopped semi-sweet chocolate in a microwave-safe bowl. If using, add the shortening or coconut oil to help the chocolate achieve a smoother consistency. Microwave in 30-second intervals, stirring between each, until chocolate is completely melted and smooth. Alternatively, use a double boiler, keeping water at a gentle simmer and stirring frequently.
3. Dip the strawberries
   Hold each strawberry by the stem and dip into the melted chocolate, rotating to coat about ¾ of the berry. Allow excess chocolate to drip back into the bowl. Place dipped strawberries onto a baking sheet lined with parchment or wax paper. If adding toppings like nuts, sprinkles, or coconut, sprinkle them on while the chocolate is still wet.
4. Add decorative touches
   If using white chocolate for drizzling, melt it using the same method as the semi-sweet chocolate. Transfer to a small zip-top bag, snip a tiny corner, and drizzle over the dipped strawberries in a decorative pattern. If using sea salt, sprinkle a tiny amount over the chocolate before it sets.
5. Allow chocolate to set
   Let the chocolate-covered strawberries stand at room temperature for about 15-30 minutes, or place in the refrigerator for 15 minutes until the chocolate is completely set. Avoid storing in the refrigerator for too long before serving as condensation can form when they're removed.
6. Serve and enjoy
   Arrange the chocolate-covered strawberries on a decorative platter. For best taste and texture, serve at room temperature. These are best enjoyed the same day they are made, but can be stored in the refrigerator for up to 24 hours.