sprinkles, freeze-dried strawberries, rose petals, or chopped nutsoptional, for garnish
To melt the chocolate in the microwave
Put your semisweet and white chocolates in two separate microwave-safe bowls.
Set up a sort of assembly line for your garnishes. Put each garnish in a separate bowl, and line them up on your counter.
Melt your chocolate in the microwave one at a time on 50% power. I set the semisweet chocolate for one minute, stirring halfway through.
When the timer is up, give it a good stir. You want the chocolate to be fully melted and to stir into a very smooth mixture.
If your chocolate isn't melted, pop it back in the microwave for 20 seconds at a time, stirring in between until it's all melted and smooth.
Set your melted semisweet chocolate aside and pop your white chocolate in the microwave.
You'll want to try melting the white chocolate at 50% power for 30 seconds. Use a new, clean spoon to stir the white chocolate after 30 seconds, and if it's not fully melted and smooth, put it back in the microwave. Keep heating the chocolate on 50% power in 20-second intervals until it's fully melted and stirs into a nice smooth texture.
To melt the chocolate in a double boiler
Put the chocolates into two separate heatproof bowls. Medium-sized glass bowls work great.
Fill two medium saucepans with two inches of water and bring it to a low simmer over medium heat.
Turn off the heat and set your bowls of chocolate into the top of the pots with the water. Gently stir the chocolate until it's melted and smooth. Be sure to use two separate spoons for mixing, or your white chocolate will be tainted from the darker one.
To make the chocolate covered strawberries
While your chocolate is melting, lay a piece of parchment paper out on a large cookie sheet. Set the cookie sheet at the end of your make-shift assembly line after the garnishes.
Make sure your strawberries are completely dry. If there is any moisture on them, dry them off with a paper towel.
Holding the strawberries gently by their stems or leaves, dip them into the semi-sweet chocolate. Give the strawberry a gentle twist when you lift it out of the chocolate to help prevent dripping.
Dip your chocolate covered strawberry immediately into one of your garnishes, or set it on the parchment paper if you're drizzling it with white chocolate.
If you're using the white chocolate for drizzling, stick the tip of a fork into the white chocolate then drizzle it over your strawberry. You could also use a small spoon. A spouted spoon works great.
Repeat this process until all of your strawberries are covered.
Once all of your strawberries are covered set them aside for at least 30 minutes. If your kitchen temperature is on the warm side, gently slide the cookie sheet of strawberries into the refrigerator.
These take 30 minutes to set at room temperature and about 15 minutes in the refrigerator. If you aren't eating them right away, store them in an airtight container in the refrigerator. I recommend eating them within 48 hours, but they're usually good for up to four days depending on how fresh the berries were when you got them.
See notes above in the post for dairy-free and vegan recommendations, and for tips.