Rinse the strawberries under cool running water and gently pat dry with a soft cloth. The strawberries need to be completely dry before dipping, so spread them out and let them air-dry.
If using refrigerated strawberries, allow them to come to room temperature before dipping in the melted chocolate. Cold strawberries will cause condensation to form and prevent the chocolate from sticking.
Cover a cookie sheet or rimmed pan with parchment paper, waxed paper, aluminum foil, or silicone rubber mat. Set aside.
There are two trusted methods for melting chocolate: double boiler and microwave. Using one of the below methods, melt the chocolate:
Double boiler: Fill the bottom of the double-boiler or saucepan with an inch of water and bring the water to a simmer over medium-high heat. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of simmering water. Let the chocolate melt, stirring constantly, until no more lumps remain. Don’t let any water from the pot get into the chocolate. Remove the bowl with the chocolate from heat.
Microwave: To melt chocolate in the microwave, place it in a glass bowl and microwave at medium (50%) power for 1 minute and then stir. Continue to microwave in 30 second intervals, stirring each time, until melted and smooth.
Stir the shortening into the chocolate until completely melted and smooth. Let the chocolate cool slightly, but it should not set.
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 and place this on your right. (Reverse if you are left-handed).
Working with one strawberry at a time, grasp the strawberry by the top leaves or stem and dip it into the chocolate, coating three-fourths of the lower part of it. Swirl the strawberry to completely coat it in chocolate. Lift the strawberry out and shake gently to remove excess chocolate. Lightly drag it along the side of the bowl to remove excess chocolate.
While the chocolate is still wet, sprinkle or roll the berry in toppings if desired. I feel sprinkling works better than rolling as it’s easier to control the coverage. You may cover your chocolate strawberries with nuts, crushed cookies, candy, or pretzels, coconut, sugar, sprinkles, or anything else you desire.
Carefully place the berry on prepared baking sheet to set. Repeat with dipping the remaining strawberries.
Let the strawberries sit until the chocolate coating is set and dry to the touch. To speed this process up, place chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur.
If not using toppings, now is the time to decorate the berries with patterns of contrasting chocolate color, if desired. To color the white melted chips, be sure to use oil-based food coloring that is made for candy. This is not the kind found in grocery stores. Another option is to use candy melts.
After the chocolate sets, place strawberries close together. Melt about ½ cup of colored candy melts or white chocolate in the microwave. Pour into a squeeze bottle. Move the bottle back and forth over the strawberries, to create a scattered, zig zag pattern on them. The chocolate can also be applied in long drips.
If you do not have a squeeze bottle, pour the melted chocolate into a small plastic bag; squeeze into one corner of bag. With scissors, cut a small corner off the bag and squeeze gently.
The chocolate dipped strawberries are best if eaten within 24 hours. Refrigerate for longer storage, but serve at room temperature for greatest flavor. Chocolate does not like the cold and it becomes white and chalky.