• Rinse the strawberries under water and let sit on a tea towel to dry. Dab lightly with the towel, ensure that the strawberries are dry. If there is water on the berries, it can curdle the chocolate.
  
• Melt the chocolate in a heat proof dish, ideally one with a small base and high sides. Heat it in the microwave at medium, stopping to stir every minute. It should take 2 to 3 minutes until the chocolate is smooth.
• Hold the strawberries by their green end and dip into the chocolate. Let excess chocolate run off before setting the strawberry down.
  
• Place them on a platter that has been lined with parchment paper. These can be refrigerated for a day but will not last that long.

Optionally

• You can also dip cultivated blueberries, using a toothpick in place of the strawberry hulls.