1 pint fresh strawberries, washed and dried, with leaves on
5 oz. semi-sweet chocolate chips or bittersweet chocolate, chopped into pieces

Melt chocolate in the top of a double-boiler over simmering water, being careful that the water does not touch the bottom of the top pan, until about half the chocolate looks melted.  Remove from stove and stir chocolate until smooth.

Keep chocolate warm over the hot water and dip strawberries into the chocolate, holding them by the stem, or using a toothpick stuck in the top to hold on to.  After dipping, turn strawberries upside down and stick toothpick into styrofoam (or something similar), or onto wax paper to cool and harden. 

Can be chilled and stored in the refrigerator if necessary.  Eat fresh.

For extra effect, partially dip again into melted white chocolate, or drizzle white chocolate over top of the dark chocolate.  Or, sprinkles can be added, or decoration piped on with cream-cheese-and-icing-sugar icing.

You can also make a chocolate-covered strawberry bouquet or centerpiece by inserting bamboo skewers into the tops of the strawberries and placing  them upside down into styrofoam or similar surface.

If you desire a softer chocolate, try adding approx. 1-2 tsp. canola oil, butter or melted shortening while melting the chocolate.