1 cup of semisweet chocolate, coarsely chopped OR I cup of milk chocolate candy melt wafers
1/4 cup of white chocolate (to decorate)
1/2 pound strawberries (about 10), washed and patted dry
Piping bag Parchment paper
I tablespoon of vegetable oil to thin out the chocolate after melting
Line a baking sheet with wax paper. In a microwave-safe glass bowl, microwave the chocolate, stopping and stirring every 30 seconds, until melted and smooth. Holding a strawberry by the stem end, dip it in the melted chocolate, letting the excess drip off, then transfer to the prepared baking sheet. As you set the strawberry down, slide it ½ inch to the side to prevent the formation of a chocolate “foot.” Repeat with the remaining berries.