Chocolate-covered strawberries and pretzels

Temper the chocolate by the seeding method: melt it, save about half, and return the saved chocolate to agitate the crystals for shine and snap.

Dye white chocolate pink with gel-based food coloring; never a water-based coloring.

Pull back the strawberry leaves, grip, and dip in a swirling motion down and in; on setting down, move forward so the front does not form a foot.

Tap off the excess chocolate; for decoration, set the known bottom against the plate and add sprinkles.

Keep the white chocolate at the proper temperature, about 97 degrees; if too hot it will not be in temper.

Dip larger strawberries in a circular motion, keeping the leaves clean.

Use strawberries at room temperature; they can be made a couple of days ahead, but not earlier, or condensation and juices come out onto the chocolate.

Dip pretzels on one side only to leave a place to hold, scrape the excess on the side, and set down flat.