Wash the strawberries under cool water, then lay them out on paper towels and pat each one completely dry. This step matters more than people think, because any leftover water will stop the chocolate from sticking properly. I like to let the air dry for a few extra minutes while I set up my melting station.
Set aside a small handful of chocolate, then place the rest in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take it off the heat and mix in the reserved chocolate so it cools slightly and thickens just right. This trick keeps the coating glossy instead of dull.
Hold each strawberry by the leaves and dip it into the melted chocolate, letting the extra drip back into the bowl. Set it on your parchment-lined tray and add candy eyeballs, sprinkles, or a chocolate chip mouth while the coating is still wet. I usually do a small batch at a time so the chocolate doesn't harden before I finish decorating.
Once every strawberry is dipped and decorated, leave the tray at room temperature for about 20–30 minutes, or pop it in the fridge for 10–15 minutes if you're in a hurry. The chocolate needs to firm up completely before you move or serve them, or the decorations can slide right off.
