HOW TO DO CHOCOLATE STRAWBERRIES RECIPES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

Steps:

• Rinse the strawberries and pat them dry thoroughly. Line a baking sheet with parchment paper. Set aside.
• Place 3/4 cup of semisweet chocolate and 3/4 cup of white chocolate in two separate small microwave-safe bowls. Microwave each bowl in 30-second intervals, stirring in between each interval, until the chocolate is mostly melted, 90 seconds total. Add the remaining 1/4 cup semisweet and 1/4 cup white chocolate chips to their respective bowls; stir until smooth. (Microwave an additional 15 to 30 seconds, if needed).
• To dip the strawberries, stick a toothpick in the stem end of one berry, then dip it into the desired chocolate, swirling to coat. Transfer the dipped berries to the lined sheet tray. Repeat with the remaining berries. 
• Working quickly before the chocolate coating sets, sprinkle the berries with toppings such as sprinkles, chopped pistachios, toasted coconut, or freeze-dried strawberries, as you like. Refrigerate for 10 minutes to help the chocolate set, if needed. If desired, microwave the chocolate that remains in the bowls for 30 seconds, at 50% power, and drizzle over the coated berries.