Prep the strawberries. Rinse gently and pat completely dry. Any moisture will cause the chocolate to seize or slip off. Leave the green tops on for easy dipping.

Line your tray. Place parchment or a silicone mat on a sheet pan. This keeps the berries from sticking as the chocolate sets.

Chop the chocolate. Finely chop bars for even melting. If using chocolate chips, add 1–2 teaspoons of neutral oil for smoother texture.

Melt the chocolate. Use a microwave in 20–30 second bursts, stirring between each, until smooth. Or melt in a double boiler over gently simmering water. Do not overheat.

Optional: Add flavor. Stir in a tiny splash of vanilla or almond extract. Avoid adding water-based liquids; they can make the chocolate seize.

Dip the strawberries. Hold a berry by the stem or skewer it. Dip, swirl, and let excess drip off. Scrape the bottom gently on the bowl’s edge.

Add sprinkles immediately. While the chocolate is still wet, shower the berry with sprinkles or roll it in a dish of sprinkles for fuller coverage.

Set on the tray. Place dipped berries on the parchment-lined sheet. Work quickly, especially if your kitchen is cool.

Let them set. Leave at room temperature for 20–30 minutes, or pop into the fridge for 10–15 minutes until the shell firms up. Avoid the freezer, which can cause condensation.

Optional drizzle. For a bakery look, melt a contrasting chocolate and drizzle over set berries using a fork or small piping bag.

Serve or store. Enjoy the same day for best texture, or refrigerate briefly if needed. See storage tips below.