Rinse the strawberries under cold water and pat dry, be gentle. Place on a sheet pan lined with kitchen paper towels. 

Place 2/3 of the chocolate in a large bowl and melt over a double boiler with 1-2 inches of water. The water should be hot and steamy but don’t let it simmer. Stir the chocolate continuously until melted and it reaches 110-115° F (keep temperature below 120° F or chocolate will burn.) Then, remove the bowl immediately from the heat and place on a kitchen towel. 

Pour in the remainder 1/3 portion of chocolate and stir continuously until chocolate cools to 90° F. A. If it cools too much, return to the double boiler but don’t let it go over 90°F. B. If too warm, add more chocolate. 

Grab a strawberry, pull the leaves back and hold. Dip and roll in the chocolate until evenly coated. Lift the strawberry and let the excess chocolate drip off or lightly scrape a thin layer from the bottom using the side of the bowl. Transfer to a sheet pan lined with parchment paper and continue making the rest. Work one strawberry at a time. 

Sprinkle the toppings while the chocolate is still fresh and moist, that way it sticks and transfer to the sheet pan. For the white chocolate decor, wait for the dark chocolate to set. Melt the white chocolate in the double boiler, pour into a pipping bag and drizzle over the covered strawberries. (You don’t have to temper the white chocolate)