Line a rimmed pan with parchment paper or wax paper. Set aside.
Wash the strawberries, removing any dirt or grime, and set them out to dry on a towel. You may also wipe the strawberries thoroughly with a damp cloth. Pat them all dry individually with another kitchen towel to ensure there is no moisture on the surface of the strawberries.
Chop the chocolate. This will help it melt faster and more evenly. Do not use chocolate chips. Transfer to the heat-proof bowl.
Temper the Chocolate:
I do not own a double boiler, so I use a water bath. It is very important that no water splatters into the chocolate, or the chocolate will seize. For the water bath, you need a small saucepan and a heat-proof bowl that fits tightly onto the rim of the saucepan.
Fill the saucepan (or double boiler) halfway full with water, and bring it to a gentle simmer over medium-high heat.
Once the water begins simmering, place the heat-proof bowl filled with the chopped chocolate on the rim of the saucepan.
Stir the chocolate frequently until it has completely melted and warm it to 118°F. Use a digital thermometer.
It is important for the chocolate to reach this temperature so that it will have the beautiful shine that tempered chocolate has. It will also prevent it from melting on your fingers when you pick them up.
Dip and decorate the strawberries:
Hold the strawberry by its cap, and dip into the tempered chocolate.
Swirl it around in the chocolate until the strawberry is mostly covered.
Gently shake off the excess chocolate back into the bowl and place the strawberry on the prepared baking sheet.
Repeat with the remaining strawberries.
Place the tray in the refrigerator for about 5 minutes to set the chocolate.
If you have any excess chocolate, transfer it to a piping bag (or a plastic bag), snip the tip, and drizzle the strawberries with the extra chocolate.
Let the strawberries stay in the refrigerator until time to enjoy.