• Gather all the ingredients. Thoroughly dry all the cooking utensils. Any moisture from the double boiler, bowl, or tools will cause the chocolate to seize and become lumpy. Tip: It‘s much easier to coat large strawberries with plenty of chocolate, so I recommend using more (8 oz, 227 g) rather than less (6 oz, 170 g). With the leftover chocolate, I made frozen chocolate-covered bananas (optional); see instructions below.
  

To Prepare the Ingredients

• Gently wash 1 lb strawberries well, especially the leaf area. Dry them completely with a paper towel. While drying, pull back the green leaves to prepare them for dipping. Transfer the dried strawberries to a baking sheet lined with parchment paper.
  
• Prepare a double boiler to gently melt the chocolate using steam. Set a heatproof bowl (metal or glass) to rest on the opening of a saucepan filled with about 1 inch (2.5 cm) of simmering water. Make sure the bowl does not touch the water. To temper chocolate by microwave, see the Notes below. Next, divide 6–8 oz good-quality semisweet chocolate into two bowls: Two-thirds in one bowl and one-third in another. If using chocolate baking bars, chop them into smaller pieces. Tip: Please read the blog post on the best chocolate to use for this recipe. I do not recommend chocolate chips; they do not melt well since they contain less cocoa butter and include ingredients to maintain their chip shape.
  

To Melt and Temper the Chocolate

• Add two-thirds of the chocolate to the double boiler bowl, stirring continuously with a silicone spatula. Heat the chocolate to 110°F (43°C). Use an instant-read cooking thermometer for an accurate reading. Do not overheat. Tip: Never heat semisweet or bittersweet chocolate higher than 120°F (49°C) because the flavor may suffer or it could scorch. You can substitute white or milk chocolate, but never heat them higher than 110°F (43°C).
  
• When the chocolate reaches 110°F (43°C), remove the bowl from the double boiler. Tip: Be careful not to expose the melted chocolate to water or steam. If your chocolate seizes, check out this video.
  
• Add the remaining one-third of the chocolate. Stir continuously to melt it and reduce the overall temperature of the melted chocolate.
  
• Bring down the chocolate temperature to 90°F (32°C). Now, it‘s ready to use.
  

To Dip the Strawberries

• Gently pick up each strawberry by the green leaves. Then, dip and roll the strawberry in the tempered chocolate until you‘ve coated it about three-quarters of the way to the top. Scrape off any excess with the silicone spatula.
  
• Place it on a tray lined with parchment paper. Push the strawberry forward a little bit as soon as you set it down to keep the chocolate from pooling. This also creates a nice tip shape. The chocolate will solidify as it cools. Repeat with the remaining strawberries.
  

What To Do with the Leftover Chocolate (optional)

• It‘s hard to coat strawberries if there‘s only a little chocolate left in the bowl. With the remaining chocolate, I made frozen chocolate-covered banana (optional). I dipped 1-inch (2.5 cm) banana slices in the chocolate and transferred them with a fork to a tray lined with parchment paper. If the dipping chocolate cools, place the bowl back over the double boiler and stir continuously. Melt it to 90°F (32°C), remove from the heat, and continue dipping the banana slices. Store in the freezer and enjoy them as a frozen treat.
  

To Decorate with White Chocolate (optional)

• Put 4 oz good-quality white chocolate baking chips in a microwave-safe bowl. Microwave for 30 seconds. Take it out and stir. Microwave for another 30 seconds. Take it out and stir again. Continue heating at 15-second intervals, stirring between each interval. When the chocolate is mostly melted and only some solid pieces remain, stop microwaving. Stir to melt the rest with the residual heat.
  
• Put the melted white chocolate in a small plastic bag (I use a sandwich bag) and snip one tip with a pair of scissors.
  
• Drizzle the white chocolate in a zigzag pattern onto the chocolate-covered strawberries (and bananas, if using). The chocolate will harden as it cools.
  

To Serve

• Serve and enjoy!
  

To Store

• Enjoy your Chocolate-covered Strawberries within 1–2 days. Store them uncovered at room temperature for 1 day and refrigerate uncovered overnight.