• Line a baking sheet with parchment paper (so that you can transfer it to the refrigerator easily). Wash 10–12 strawberries well, especially the leaf area, and dry them completely with a paper towel.
  
• Cut 1 bar white chocolate into smaller pieces.
  
• Put the chocolate in a microwave-safe medium glass bowl.
  
• Microwave for 30 seconds (my microwave is 1100W; please adjust your cooking time), stir, and repeat. Microwave the chocolate in 30-second intervals, stirring between each. Tip: Your chocolate will not look melted until you actually stir it.
  
• When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and mix at room temperature; the last few pieces will melt with the remaining heat.
  
• 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.
  

To Decorate the Strawberries

• Put the chopped ½ bar dark chocolate into a microwavable Ziploc bag. Microwave the chocolate in 15-second intervals, and 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.
  

To Store

• The Chocolate-Covered Strawberries should be eaten within 12–24 hours and must be kept in the refrigerator at all times. Serve chilled.