Chocolate Covered Strawberries

Temper Chocolate - Double Boiler Method

1. Reserve about half of each chopped chocolate variation as seed chocolate.
2. Fill a small "bottom" pot with about 1-2 inches of water. Make sure the water level is below the bottom of the upper pot/bowl when it's placed on top to avoid direct contact.
3. Place the bottom pot on the stove and bring the water to a simmer. The water should be hot but not boiling vigorously. Choose an upper pot or glass bowl that fits on top of the bottom pot without touching the water.
4. Place the dark chocolate into the upper pot. Stir occasionally as it heats to ensure even melting.
5. Once melted, remove the bowl from the heat source and add the reserved seed chocolate. Stir until the seed chocolate is completely melted and the mixture reaches a temperature of around 88-91 degrees F.
6. If the temperature is below the desired range, you can gently reheat the chocolate by placing the bowl briefly over the double boiler. Be cautious not to overheat.

Temper Chocolate - Microwave Method

1. If using the microwave, place half of the dark chocolate into a microwave-safe bowl. Then heat the chocolate in short 20-30 second bursts, stirring between each burst.
2. Once the chocolate is melted, remove the bowl from the heat source and add the reserved seed chocolate. Stir until the seed chocolate is completely melted and the mixture reaches a temperature of around 88-91 degrees F.
3. If the temperature is below the desired range, you can gently reheat the chocolate using the microwave in very short bursts. Be cautious not to overheat.

Dipping Strawberries

1. Wash the strawberries and pat them dry with paper towels. Make sure they are completely dry to prevent any water from affecting the chocolate's texture.
2. Line a baking sheet with parchment paper to prevent the dipped strawberries from sticking. Set aside.
3. Hold a strawberry by its stem and dip it into the tempered dark chocolate, covering it almost completely. Allow excess chocolate to drip back into the bowl.
4. Place the dipped strawberry onto the parchment paper-lined baking sheet. Repeat with the remaining strawberries.
5. Melt the milk chocolate and white chocolate separately, using either of the tempering methods listed above.
6. Once melted, use a small piping bag (or food storage bag with the corner snipped off) to drizzle the milk and white chocolate over the dipped strawberries. Hold the piping bag over the strawberries and move your hand back and forth to create thin drizzles.
7. Allow the chocolate-covered strawberries to cool at room temperature until the chocolate is fully set, about 1-2 hours.
8. Once set, carefully remove the strawberries from the parchment paper. Store in an airtight container in the refrigerator. They are best enjoyed within 24-48 hours of making them.