Clean and thoroughly dry each strawberry. Place them on a paper towel-lined baking sheet and chill in the refrigerator until ready to dip.
Poke a toothpick into the top of each berry to make dipping easier (if needed).
Line a large sheet pan with wax paper or parchment paper.
Place 1 cup of dark chocolate in a dry bowl (heatproof glass or aluminum).
Using the double boiler method, melt the chocolate over a small pot of simmering water (less than 140°F/60ºC) with the bowl of chocolate not touching the water.
Gently stir the chocolate using a rubber spatula until the lumps are dissolved, trying not to incorporate air bubbles.
When chocolate is melted, remove from the heat.
Repeat the process with white chocolate in a separate bowl. Once the white chocolate is melted, use it for dipping. If coloring, add a small amount of gel coloring, stirring and adjusting the color until the desired color of s reached.
Dip each berry into the melted chocolates, shaking off any excess back into the bowl.
Carefully lay each chocolate covered strawberry on the sheet pan, do not move until dried. If adding sprinkles, nuts, or chocolates, add them now while still wet.
To drizzle extra chocolate on the dipped strawberries, transfer some of the melted chocolate into a small resealable bag, poke a little hole in the corner and pipe lines onto the dipped berries.
If using compound chocolates like A'Peels, the chocolate coating will harden at room temperature once cooled. If using melted chocolate baking chips that are not tempered, refrigerate the dipped strawberries to harden the surface. Remove toothpicks (if using) once the chocolate has set before serving.
Dark chocolate, semi-sweet, milk chocolate chips, or white chocolate are classic coating options.
Serve the chocolate covered strawberry once completely set the same day, or refrigerate for up to 2 to 3 days uncovered in the refrigerator. Bring to room temperature for 15 minutes before serving if chilled.