Strawberries must be dry when dipping. The California Strawberry Commission recommends buying berries no more than a day ahead of when you want to dip them. Store the berries refrigerator, but allow them to warm to room temperature before dipping. After dipping, let chocolate set in refrigerator, but do not store the strawberries there. Eat within 48 hours.  

Since strawberries grow on the ground, they should be washed before they are eaten or dipped. Leave the green caps on and wash the berries gently with cool water flowing from the tap so as not to bruise the fruit.

If you are going to dip berries in chocolate or vanilla, they need to be completely dry. Just a tiny drop of water in the melted chocolate can cause the whole batch to seize (curdle) and it will be impossible to melt the chocolate and use it again. After washing the berries, pat them dry with a paper towel and place them on a dry paper towel until needed.

You can use other dry-surfaced fruit such as orange-sections (leave membrane on), dried fruit, citrus peel, apples (sliced or small whole), raspberries (do not wash and thread 3 to 4 on skewers) or bananas sliced in long pieces. White chocolate is great to use for a black and white effect. Let the first chocolate harden before dipping or drizzling with the other. 

Chocolate dipped strawberries are particularly delicious if injected with Grand Marnier or other liquor after the chocolate hardens. Use a hypodermic needle and syringe to inject the strawberries. If using apples, dip in chopped toasted nuts right after dipping. 

RECIPE #1 - Classic Chocolate Dipped Strawberries - Tempered chocolate works the best for covering strawberries with, but is not necessary as seen in recipes 2 and 3 -- tempered chocolate dries  with a glossy surface and will harden properly; sometimes chocolate that isn't tempered will not. Do not overheat any chocolate while melting -- if chocolate gets too hot, it will burn or become too thin and will drip off of the strawberries rather than adhere to them. If the chocolate becomes too thick to work with, add drops of vegetable oil, small amounts of vegetable shortening or cocoa butter (not butter or margarine as it contains water) and stir until it becomes the right consistency; do not turn up the heat thinking it isn't melting otherwise you'll burn it. Once chocolate has been used for dipping fresh fruit in or has added oil, it cannot be used to temper again. Instead, it can be melted and used in baking recipes or for dipping.

1. Cover jell-roll or any rimmed pan with parchment paper or foil. Optionally place Styrofoam block in the center.

2. Insert a toothpick into the stem end of each strawberry or hold the stem.

3. Dip the strawberry into the chocolate, coating 3/4 of the lower part of the berry, being careful not to cover the stem. Scrape the side of the bowl on the way out. (Leave the green cap and some of the red berry showing for a more decorative finished product). You may have to dip the strawberries twice for a thicker chocolate coating - wait until the first coating has hardened, then dip again.

4. Place fruit on paper-lined pan. You can spear the free end of the toothpick into a piece of Styrofoam to allow the strawberry to dry upside down. Allow coating to set. If desired, after the chocolate hardens, dip the tip in a contrasting chocolate or white chocolate may be drizzled over the dark chocolate for a fancier look.

5. After the chocolate hardens, remove the strawberries from the toothpicks. You can also refrigerate until chocolate is set, but remove as soon as chocolate is hardened, unless the weather or room is extremely hot.  

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RECIPE #2 - Chocolate Covered Strawberries  adapted from Gourmet Magazine
Makes 10 chocolate-covered strawberries

HAVE ALL INGREDIENTS AT ROOM TEMPERATURE

6 ounces bittersweet chocolate, chopped
1 tablespoon butter
3 tablespoons heavy cream
10 large strawberries with long stems

1. Line a baking sheet with foil or waxed paper.

2. In the top of a double boiler set over hot water, melt the chocolate and butter, stirring constantly until the chocolate melts. Add the cream and stir until mixture is smooth. Let the mixture cool to tepid (100 degrees F - body temperature).

3. Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.

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RECIPE #3 - White and Chocolate Covered Strawberries from hersheys.com
Makes about 2 to 3 dozen berries.

1. Cover tray with wax paper.

2. Place white chips and 1 tablespoon shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at HIGH and additional 30 seconds at a time, just until smooth when stirred.

3. Holding by top, dip 2/3 of each strawberry into white chip mixture; shake gently to remove excess. Place on prepared tray; refrigerate until coating is firm, at least 30 minutes.

4. Repeat microwave procedure with chocolate chips in clean microwave-safe bowl. Dip lower 1/3 of each berry into chocolate mixture. Refrigerate until firm. Refrigerate leftover strawberries.

VARIATIONS:

For double- and triple-dipped strawberries: After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.

To drizzle strawberries with chocolate: Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently.  

Notes:

1. Microwave melting times vary with amount of chocolate and wattage of your oven;
2. Chocolate chips may still hold their shape during microwaving, so stir them half way through the melting time to check if they’ve liquefied; and,
3. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single-, double-, triple-dipped or drizzled.