Melt your batches of chocolate chips into a double boiler. You can also use a microwave to melt the chocolate, 30 second bursts at half power, stirring in between.
Dip each strawberry in chocolate. Place each strawberry on parchment paper to set.
Add a contrasting color of chocolate to a piping bag, snip the tip off and pipe over the dipped part of the strawberry to create stripes.
Try to find a vessel for the melted chocolate that is not too wide. You want to be able to dip the strawberries and almost submerge them. If your bowl is too wide, you will need to rotate or tilt the berry, and the finished product won’t look as neat. A shot glass is perfect if you do not have a glass similar to mine.
Candy melt will harden quickly, so you may need to microwave the glass if the liquid gets a bit gloopy.
When melting the chocolate, the bowl needs to be as clean and dry as possible. Water will cause the chocolate to seize, and you’ll have to start over the melting process.
Line a plate or baking sheet with parchment paper for the coated strawberries. The parchment paper makes lifting the strawberries easier once the chocolate has hardened.
Use a kitchen towel or paper towel to dry the strawberries thoroughly after washing them. You want the strawberries to be completely dry before dipping them in chocolate as chocolate doesn’t stick to a wet strawberry, and the water droplets can seize the melted chocolate.
You can leave the coated strawberries at room temperature until they harden. However, if you are in a rush, you can also place them in the fridge to speed up the process. Avoid trying to chill the strawberries in the freezer.
Room temperature strawberries are ideal as it prevents condensation from forming and the chocolate shell separating from the strawberries if they’re chilled.
To make tuxedo strawberries, you can dip the strawberries in white chocolate first. Allow the layer to harden before dipping the strawberries in at a 45-degree angle from both sides to make the "tuxedo jacket." Pipe on the bowtie details.