Wash the strawberries, pat them with a paper towel, and then set them out on a dish towel so they dry thoroughly. Give them at least an hour until they are completely dry (or else the chocolate won't stick.)

When you are ready to prepare the strawberries, prepare a double boiler (we just use a porcelain bowl over a saucepan filled with water) and bring the water to a boil, then turn it down to a simmer. Place the chocolate on top of the double boiler and let the chocolate melt, stirring it carefully with a spatula.

When the chocolate is melted and evenly smooth and glossy, remove it from the heat. Place a sheet of parchment paper over a large baking pan or cutting board to receive the strawberries. Then carefully dip each strawberry into the chocolate, taking care to coat all sides evenly and let the excess drip off the bottom. Lay the strawberry down on its side on the parchment paper; then repeat with the remaining strawberries.

Let the strawberries sit for at least 20 minutes while the chocolate cools. In the meantime, melt the white chocolate (for some reason, we had better luck with the white chocolate in the microwave than in the double boiler) and stir carefully with a spatula until the white chocolate is evenly melted and glossy. Scoop the melted white chocolate into a small plastic bag, seal it, and use scissors to snip a small corner off the bag. Then squeeze a thin drizzle of white chocolate in a zigzag pattern across the strawberries.

Chill the strawberries and serve within 24 hours.