Line a sheet pan or plate with parchment paper (so that you can store in the fridge easily).
Wash the strawberries well, especially the leaf area, and dry them completely with paper towel.
Cut the chocolate into smaller pieces and put it in a microwave-safe medium glass bowl.
First, microwave 30 seconds. Make sure to adjust the power to 50%/medium. If you don’t know how to change the power, do 15 seconds intervals. When microwave beeps, take it out and stir with a spoon. Remember, your chocolate will NOT look melted until you stir it.
From the second time, microwave (50% power) for 15 seconds till the chocolate melts. Make sure to stir very well after each interval because even though it “looks” the chocolate hasn’t melted, when you stir it is very soft and the chocolate can be very soft already. Also, if you use chocolate chips, microwave in even shorter intervals because it's easily burnt.
As the chocolate softens, microwave in shorter intervals like 5-8 seconds. When the chocolate is almost completely melted, no more microwave. Just stir it vigorously so the remaining heat will melt the chocolate.
After the chocolate has completely melted, hold the bowl in one hand and grab the stem of strawberry gently with the other hand and dip in the chocolate mixture.
Hold for a few seconds to let the excess drip off.
Place on the parchment paper and push the strawberry slightly forward so the excess chocolate won’t be collected in front of the strawberry (won't look good). Keep in the fridge until you are ready to serve.
If you want to decorate your chocolate covered strawberries as shown in the pictures, put half of the dark chocolate bars into microwavable Ziploc bag (large one). Break into smaller pieces and microwave 15 seconds intervals. Smush the bag to make sure all the chocolate chunks are melted.
With a scissor, make a small hole to pipe on the strawberry, making a zigzag pattern.
The chocolate covered strawberries should be eaten within 12-24 hours and must be kept in the fridge all times. Serve chilled.