Gently wash the strawberries and make sure to dry them completely. This is crucial because any moisture will prevent the chocolate from sticking properly. Lay them out on a paper towel to air dry while you prepare the chocolate.

In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water), combine the chocolate chips and shortening or coconut oil. Stir constantly until the chocolate is smooth and completely melted. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth. Adding shortening or coconut oil helps the chocolate to melt smoothly and gives it a nice shine.

Hold a strawberry by the stem or leaves, and dip it into the melted chocolate, swirling to coat about two-thirds of the strawberry. Lift the strawberry and let any excess chocolate drip back into the bowl.

If you’re using toppings, sprinkle them over the chocolate-covered strawberries immediately after dipping, before the chocolate sets.

Place the dipped strawberries on a parchment paper-lined baking sheet. Allow the chocolate to set completely, which will take about 15-20 minutes at room temperature, or speed up the process by placing them in the refrigerator for about 10 minutes.