sprinkles, chopped nuts, shredded coconut, mini chocolate chips (optional)
Line a baking sheet with parchment paper. Place strawberries and a hot pad right next to your pan.
Place milk chocolate in a medium saucepan over low heat and cook, stirring constantly with a rubber spatula, until melted, about 5 minutes. When the chocolate is completely smooth, remove it from the heat and set the pot on the hot pad.
Hold the pot of chocolate at an angle. Grab a strawberry by the stem and dip both sides in the chocolate. Allow excess chocolate to drip off and wipe the bottom of the strawberry on the edge of the pan before placing it on the parchment (this will help prevent chocolate from pooling). Repeat to dip all the strawberries. Let sit for 5 minutes.
Once the first layer of chocolate has set, repeat the process to double-dip each strawberry, again being sure to wipe off the excess chocolate before returning the berries to the parchment. This will make them extra chocolatey and smooth on the outside. Let strawberries sit on your counter until hard, about 30 minutes.
Melt white chocolate as described in Step 2 and transfer it to a piping bag or a resealable plastic bag with a small hole cut in the corner. Drizzle back and forth over dipped strawberries, then immediately add any desired toppings. Let sit for about 15 minutes to set.
Make Ahead: These can be made up to 48 hours in advance. Place a sheet of wax paper at the bottom of an airtight container. Add a layer of strawberries, then top with another piece of wax paper. Repeat to store all strawberries separated by layers of wax paper. Store in the refrigerator. Chocolate Pairing: You can choose any two contrasting chocolate types for dipping and drizzling your strawberries. Some of our favorites include Ghirardelli Melting Wafers (milk, white or dark), candy coating, Baker’s Baking Bar (semisweet or white) and Guittard chocolate chips.