Choose and prep strawberries: Pick firm, bright berries with green leaves. Rinse gently, then dry completely with paper towels. Any moisture will make the chocolate seize or slip off.

Line your tray: Place parchment or a silicone mat on a baking sheet. This prevents sticking and gives a clean release.

Chop the chocolate: If using bars, chop into small, even pieces for smooth melting. Wafers are easiest.

Melt the white chocolate: Use a double boiler: set a heatproof bowl over barely simmering water, making sure the bowl doesn’t touch the water. Stir gently until almost melted, then remove from heat and stir until smooth. Or microwave in 15–20 second bursts, stirring between each, until just melted.

Adjust consistency: If the chocolate seems thick, stir in 1/2 teaspoon neutral oil at a time (or a little melted cocoa butter) until it flows like warm honey. Add vanilla if using.

Cool slightly: Let the melted chocolate stand for 2–3 minutes. Warm, not hot, chocolate coats better and sets smoother.

Dip the strawberries: Hold each berry by the leaves and dip, twirling to coat. Let excess drip back into the bowl. Lightly scrape the bottom on the bowl’s edge to avoid a big foot of chocolate.

Add toppings (optional): While still wet, sprinkle on nuts, sprinkles, or crushed freeze-dried fruit. Work quickly so they stick.

Set on tray: Place dipped berries on the lined sheet, leaving a little space between each.

Optional drizzle: Melt a bit of dark or milk chocolate. Use a spoon or small bag with the tip snipped to drizzle thin stripes over the white shells.

Let them set: Chill the tray in the fridge for 15–20 minutes, just until firm. Do not overchill or the chocolate can sweat later.

Serve: Bring to room temp for 5–10 minutes before serving for the best flavor and texture.