Wash and completely dry strawberries. If you have additional time, allow berries to sit on paper towel for 10 minutes to make sure all water has been removed and berries are completely dry.

Line a baking sheet or a large, flat platter with a silpat mat or wax paper.

Fill the bottom of a double-boiler or saucepan with an inch or two of water. Bring the water to a simmer over medium-high heat. Transfer the chocolate into the top of the double-boiler or into a heatproof bowl and set this over the simmering water.

Melt chocolate until there aren't any lumps, stirring occasionally with a spatula. Remove bowl from heat and place on a kitchen towel under the bowl, wherever you will be dipping the strawberries.

Carefully dip each strawberry into the chocolate and let the excess chocolate drip back into the bowl. Place each berry onto the baking pan to allow the chocolate to harden. Repeat until all berries have been dipped.

If you wish to add nuts, coconut or sprinkles to your dipped berries, immediately dip them into a bowl with any of these, immediately after the excess chocolate drips off, then place on baking sheet.

Note: You can speed up the hardening process by placing your dipped berries in the refrigerator to chill.