Line another baking sheet with parchment paper to use for cooling the dipped strawberries, set aside. 

Wash strawberries and then pat dry with paper towels; allow to completely air dry to make sure chocolate adheres perfectly.

Add chocolate to medium microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring after each interval. Repeat until the chocolate is all melted and smooth.

Hold each strawberry by the stem and dip into the melted chocolate. Lift the strawberry out of the chocolate and slightly twist to allow any additional chocolate to run off back into the bowl of chocolate. Place onto the parchment-lined baking sheet to cool and for the chocolate to harden. To speed up this process place in freezer for 15 minutes.

Serve once the chocolate has hardened or store in the refrigerator. Best enjoyed within 48 hours.

Store chocolate covered strawberries in a cool location. Store them in the refrigerator in a single layer. They are best enjoyed within 1 to 2 days of making them.