Microwave on high in 30 second bursts, stirring in between, until smooth (see video).
Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
Dip into the chocolate, rolling to coat most of it (see video), the place onto the tray.
Repeat with remaining strawberries.
If using coconut / nuts or other coating, dip into the coating then lay on tray.
Refrigerate for 30 minutes or until chocolate is firm.
Best served within 12 hours of making. (Note 4)
Notes
1. This needs to be made with cooking / baking chocolate, not eating chocolate (doesn't melt smoothly).In Australia, we have chocolate buttons which are larger than chocolate chips. So if using buttons (or breaking up a block of cooking chocolate), go by weight rather than cup sizes (because 1 cup of chocolate buttons / melts weighs less than 1 cup of chocolate chips).I used dark chocolate but you can use white or milk chocolate - whatever you prefer!2. The addition of a bit of oil serves 2 purposes: 1) it makes the chocolate once set a bit shiner so it looks better; and 2) the chocolate sets a bit softer so when you bite into the strawberry, the chocolate doesn't shatter and slide off.3. In Australia, strawberries are typically sold in punnet containers which are 250g / 8oz per punnet. This recipe makes enough chocolate to coat just under 500g/1 lb of strawberries.4. After 12 hours, the strawberries start to sweat and soften (i.e. juicier). Still lovely, but after 1 1/2 days / 36 hours, I find they are too juicy for my taste. I think they are best served on the day of making them.5. Nutrition per strawberry, assuming 25 strawberries in total (about 3.5 - 4 cm long, decent size).