Make sure your strawberries are completely dry before dipping. Any moisture will prevent the chocolate from sticking properly. Line a baking sheet with parchment paper to set the dipped strawberries.

In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring after each until smooth. Add ½ teaspoon of coconut oil for a silkier consistency.

Repeat the process for the white chocolate in a separate bowl. If you want a Valentine's theme, add a tiny amount of red or pink food coloring gel to the melted white chocolate and stir until evenly combined.

Hold a strawberry by its stem (or use a toothpick) and dip it into the semi-sweet chocolate, letting any excess drip off. Place it on the prepared baking sheet.

Before the chocolate sets, sprinkle on decorations. To add swirls of chocolate on top, put some of the melted chocolate into a plastic baggie and cut the very tip of a corner off. Run it back and forth over the strawberries for a drizzled effect.

Allow the chocolate to set completely at room temperature or speed up the process by placing the strawberries in the refrigerator for 15–20 minutes.