PREPARATION:

1. Rinse and thoroughly pat dry the berries. If cold, bring to room temperature.
2. Line a small plate or cookie sheet with wax paper, parchment or foil. Set aside.
3. Place the chocolates into two small heatproof bowls. Bring two small pots of water to the simmer. Set the bowls of chocolate over the simmering pots of water. Let the steam gently heat the chocolates, stirring very gently (so as not to create air bubbles), occasionally, until the chocolate is melted and smooth.
4. By the stem end or leafy crown, dip and turn each strawberry to coat in the chocolate. Give the berry a quick twist to allow excess to drip back into the bowl, and place berry on lined plate. Repeat with all berries. Place in the refrigerator to harden chocolate. The strawberries are best-eaten same day.