If you have toppings, add a handful of each onto their own small plates for easier use later.
Line a sheet pan with parchment or waxed paper.
Melt your chocolate on a bain mari (double boiler). Be careful the bowl does not touch the boiling water or the chocolate will burn. (You can also use the microwave in 30 second intervals to avoid burning the chocolate.) Stop when 3/4 of the chocolate has melted. Stir to finish the melting process.
Dip each strawberry in the melted chocolate, holding each strawberry by the stem.
If you have toppings, sprinkle them onto the chocolate.
Let the dipped strawberries rest on parchment paper to allow the chocolate to harden.
Notes:The chocolate-covered strawberries have to be eaten fresh. After a few hours, the strawberries will start to leak juice.