Rinse and dry the strawberries on a napkin or paper towel. Make sure they are completely dry before dipping.

Fill a double boiler or a large skillet with enough water run halfway up two small mixing bowls. This this case, I used a large skillet with the two bowls. Fill each bowl with either dark chocolate melting wafers or white chocolate wafers.

Turn the stove up to medium heat. Using a spatula, stir the chocolate until completely melted. Turn the stove down to the lowest heat setting.

Pull the strawberry leaves up and hold the strawberry by the leaves.

Completely dip the strawberry in the chocolate. Take care to create an even line along the tops of the strawberries.

Lift the strawberry up and scrape the excess chocolate off the bottom of the strawberry on the edge of the dipping bowl.

Set the strawberry on a parchment lined cutting board. Repeat this for all of the strawberries until they are all dipped.

Place the cutting board in the freezer and allow the chocolate to harden for 5 minutes.

When the chocolate has hardened, dip the strawberries again and freeze for another 5 minutes.

Makes 16 to 20 strawberries. Serve immediately. Chocolate covered strawberries keep in the refrigerator for up to 3 days.

For tuxedo design.

To make tuxedo strawberries, first dip each strawberry in white chocolate. Place the strawberries in the freezer for 5 minutes.

On an angle, dip each strawberry in dark chocolate on one side. Place the strawberries in the freezer for another 5 minutes.

On an angle on the oppose side, dip each strawberry in dark chocolate.

Dip the end of a toothpick in dark chocolate and make a line of chocolate dots down the center of the white chocolate. Repeat this with each strawberry.

Allow the strawberries to harden in the freezer for 5 more minutes.

Serve immediately.