Pick through the strawberries and separate out the ones with the best quality. You want to set aside the ones with bruising, blemishes, odd shapes, and wilted leaves.

Place the desired berries in a colander and rinse well under cold water. Drain well.

Dry the strawberries with paper towels, each individually to make sure no water remains.

Place the dried strawberries on a baking sheet lined with parchment.

Insert a toothpick into the top of each strawberry. This will give you more to hold onto when dipping.

Place the candy melts in a microwave-safe container. I like to use a cup rather than a bowl, so the chocolate is less shallow for dipping.

Microwave for 1-2 minutes on 50% POWER, stirring every 60 seconds until melted. Lowering the power level is very important so the chocolate doesn’t heat too quickly, causing it to seize instead of melt.

Working one berry at a time, dip into the chocolate, coating almost to the stem. Let the excess drizzle off a bit and then place it back onto the parchment.

If you are adding sprinkles or other decorations, you will want to do that NOW, before the chocolate hardens.

Repeat until all of the strawberries are coated.

If you want to add contrasting chocolate drizzle, melt the contrasting chocolate color the same way you did the original chocolate.

Once melted, transfer to a cake decorating squeeze bottle with a small tip and drizzle over the desired berries.

Berries can be served immediately after the chocolate hardens or refrigerated until ready to serve.