• Wash strawberries and dry well by allowing to air dry on a paper towel or using paper towels to gently pat dry.
• To make tempered chocolate, chop the chocolate into pieces (or use chocolate chips) and place ¾ of it (4.5 ounces) in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny.
• Add the remaining ¼ of the chocolate (1.5 ounces) and stir until smooth. This will temper the chocolate to preserve texture and appearance.
• Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment or waxed paper. Refrigerate for 2 minutes to set.

To make the drizzle:

• Melt the white chocolate chips in the microwave until just melted. Add a small amount (about ½ teaspoon) vegetable shortening or oil and stir until smooth.
  ¼ cup white chocolate chips, ½ teaspoon vegetable shortening or oil
• Transfer the white chocolate to a pastry bag or resealable plastic bag with the tip cut off. Drizzle white chocolate over each strawberry to make stripe design. In my experience, it's important to work quickly with white chocolate because it seizes up more quickly than regular chocolate.
• Refrigerate strawberries until ready to serve. Best if eaten within 24 hours.