Happy Valentine's Day!
1 pint-basket fresh strawberries (1 pound)
2 cups dark chocolate chips or chopped chocolate (12 ounces)
Wash and dry the strawberries. Rinse the strawberries under cool running water and gently pat dry. The strawberries need to be completely dry before dipping, so spread them out and let them air-dry if necessary.
Melt the dark chocolate. Place the chocolate in a glass bowl and microwave in 30-second intervals, stirring in between, until melted and smooth.
Prepare your workspace. Set the bowl of melted chocolate in front of you on a towel. Place the dried strawberries to your left. Line a baking sheet with parchment paper and place this on your right. (Reverse if you are left-handed.)
Dip the strawberries. Working with one strawberry at a time, pick up a strawberry by the top leaves and dip it into the chocolate. Turn or swirl the strawberry as needed to completely coat it in chocolate. Lift the strawberry out and shake gently to remove any excess chocolate.
Carefully lay the dipped strawberry on its side on the baking sheet. Repeat with dipping the remaining strawberries.
Let the chocolate set. Refrigerate the strawberries until the chocolate is firm, at least 30 minutes. They will keep for up to 3 days, covered, in the refrigerator.
Storage: Dipped strawberries can be kept for a few hours at room temperature. They can also be refrigerated for a few days, although they look their best when served fresh.