Wash strawberries by dipping them into a mixture of cold water and vinegar, then place on a paper towel.

Pay the strawberries dry, and transfer to a dish towel to continue air drying. The trick to good chocolate covered strawberries is letting them dry completely before dipping, as water and chocolate do not mix.

While strawberries dry, melt chocolate using a microwave, double broiler or a homemade version of a double broiler:

Microwave: Place chocolate in microwave safe bowl, and microwave at half power, for 30 seconds, stir, then heat for another 30 seconds, stir, and continue doing this until melted.

Homemade double broiler: Put the semi sweet chocolates into a heatproof medium bowls. Fill a saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat and set the bowls of chocolate over the water to melt. Stir until smooth.

Once the chocolates are melted and smooth, remove from the heat.

Line a sheet pan with parchment or waxed paper.

Holding the strawberry by the stem, dip them into the chocolate, lift and gently twist allow any excess chocolate to fall back into the bowl.

Set strawberries on the parchment paper. Or dip into topping of choice: Coconut, sprinkles. Mini chocolate chips. Alternatively, sprinkle them over the strawberries, rather than dipping into them.

Repeat with the rest of the strawberries. Leave some plain to later drizzle with white chocolate.

Set the strawberries aside until the chocolate sets, about 30 minutes. Or chill for 15 minutes.

Melt white chocolate using the same method as above, and once dark chocolate has begun to set, pipe or use a fork to drizzle white chocolate over the dipped strawberries.