Wash the berries and then gently pat dry with a paper towel. Set on a rack to dry completely. Line a baking sheet with wax paper, parchment paper, or foil.

Choose a heatproof glass or metal bowl that will fit tightly on top of a saucepan, without letting any steam escape. Put an inch or two of water in the saucepan, top with the bowl and set over low heat. Chop the chocolate (leave chocolate chips whole) and put in the bowl. Stir until completely melted, making certain no steam escapes from the saucepan. Turn off the heat, but leave the bowl over the hot water.

Holding a strawberry by the leaves, dip into the chocolate until coated about ¾ of the way up. Shake gently, and then draw one edge across the lip of the bowl to remove excess chocolate. Set on the paper lined pan. Dip the remaining berries. When the chocolate gets low in the bowl, use a small rubber spatula to spread chocolate over the berries to coat.

Refrigerate the berries until the chocolate sets, about 20 minutes. Then let stand at room temperature for up to 1 day. The berries can be refrigerated for 1 day, but are best the same day they are prepared.