Line a couple of baking sheets with parchment paper. Gently wash the strawberries and pat them completely dry with paper towels. Fill a medium pot about ¼ full of water and bring to a low boil, then reduce to a simmer.

Chop the chocolate with a sharp knife. Place ¾ of the chocolate into the top of a double boiler or heat-safe glass bowl that is larger than the pot you plan to use. Keep the remaining chocolate in reserve.

Place the bowl of chocolate over the simmering water. The water shouldn't touch the bottom of the bowl. Gently stir the chocolate with a dry rubber spatula, being careful not to let any water get into the melting chocolate.

Once the chocolate has melted, use a digital thermometer to check its temperature. Once it reaches 115 degrees F (for dark chocolate) or 110 degrees F (for milk or white chocolate) remove the bowl from over the water.

Add the reserved chopped chocolate to the melted chocolate. Stir while the chocolate melts and the temperature gently lowers to 90 degrees F (for dark chocolate) or 87 degrees F (for milk or white chocolate).

Once the chocolate is tempered, dip your strawberries into the tempered chocolate one at a time. Hold them by the leaves or stem at the top of the berry, then dip to evenly cover the majority of the berry, avoiding the leaves. Gently shake the dipped strawberry to get rid of excess chocolate so it won't puddle as the chocolate sets. Transfer the chocolate covered strawberries to the parchment-lined baking sheet and repeat with the remaining strawberries.

When properly tempered, the chocolate will set within about 20 minutes at room temperature (unless the room is very warm). Store on the counter or in the fridge for up to 12-24 hours. Chocolate covered strawberries are best served at room temperature on the day they are made.