Rinse strawberries and pat dry.
In two separate small pots, bring 1 cup of water to a boil in each pot.
Place a metal bowl over each pot as a lid, effectively making a double boiler.
Add the dark chocolate in one and the white chocolate in the other.
Once you add the chocolate, lower the heat on the pots so the water doesn’t boil too intensely.
Continue to stir the chocolate until it is completely melted.
Enrobe each strawberry in the dark chocolate then place onto a tray lined with parchment paper to cool.
For the white chocolate, dip a fork and drizzle the dark chocolate coated strawberries for additional contrast.
Allow to completely cool and store in the refrigerator for up to 3 days.