Chocolate Covered Strawberries

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Ingredients

Setup a double boiler, ie Fill a saucepan with 1 inch of water brought to a simmer over medium/low heat. Add chocolate to a rimmed heat-safe glass bowl or a metal bowl. Set the bowl over the pot to trap the steam and stir until the chocolate is melted then remove the bowl carefully with oven mitts.
Prepare strawberries - rinse and pat dry with paper towels. Bring to room temperature. Melt chocolate - Set up your double boiler (see above). Put 2/3 of your chopped chocolate into a rimmed bowl and set over your double boiler. Stir with a spatula for about 2 minutes until mostly melted and 110˚F on a thermometer then immediately remove from heat and set on a towel. Add remaining chocolate to temper the chocolate: Stir in the remaining 1/3 chocolate and stir continuously until the chocolate cools to 90˚F. Tempering is a method of heating and cooling chocolate to stabilize it so you end up with chocolate that has a nice shine and snap to it and won’t be sticky to the touch. Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberries in the chocolate until fully coated, lightly scraping one side against the bowl for excess to drip back into the bowl. Place on parchment paper to set. Decorate strawberries using white chocolate, crushed nuts, and sprinkles.