1. Wash strawberries; arrange on paper towels and pat dry.
2. To temper chocolate, break up chocolate bars into small pieces; place in a microwave-safe bowl, reserving several pieces. Microwave, uncovered, on medium power for dark chocolate or 20% power for white and milk chocolate until partially melted (2-3 min.).
3. Using an instant-read thermometer, test temperature (90° for dark chocolate, 88° for white and milk chocolate). If chocolate is warmer, cool by adding reserved chocolate and stirring gently until proper temperature is reached.
4. Holding each strawberry by the stem, dip into chocolate; place on waxed paper until chocolate hardens (about 20 min.).

Tasty Tips:

• To prevent chocolate from pooling around the bottom of the berries, scrape the bottom of each strawberry along the edge of the bowl after dipping and slide the berry forward as you place it on the waxed paper.
• Tempering chocolate produces a glossy surface and a smooth texture when the chocolate dries. To maintain the temper of the chocolate over an extended period of time, microwave in 5 sec. increments until back to temperature, being sure not to exceed the maximum temperature. Exceeding the maximum temperature will break the chocolate's temper, and you will have to begin again.
• Tempering is not required when melted chocolate is used as an ingredient in a recipe or when using dipping chocolate.