by Deb Worgan

175 g cooking choc buttons (dark is delicious!)
500 g fresh strawberries stems attached.
Line a pan with baking paper.

Use a double boiler or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often to not burn.
Holding a strawberry by the stem, dip into the melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. Then place the strawberry on the baking paper. Repeat with the rest of the strawberries. 
Chill the strawberries until the chocolate sets, about 15 minutes. Best served the same day.