Chocolate-covered strawberries, drizzled and tuxedo

Wash the strawberries well, pat dry and let them finish air drying; any water stops the chocolate sticking.

Chop the dark chocolate into small uniform pieces so it melts evenly.

Microwave the dark chocolate in 30-second bursts at half power, stirring in between, until melted.

Melt the candy melts in a bowl over a pot with about two inches of barely simmering water, the bowl not touching the water; stir occasionally and take off the heat when mostly melted.

Warm the small dipping bowls in the hot water so the chocolate stays loose; fill them with each chocolate, saving some of each for a piping bag.

Dip each strawberry, let the excess drip off, scrape the bottom and set on a parchment-lined baking sheet; dip some all in white for tuxedos. Rewarm the bowl in the water bath if the chocolate sets.

If the chocolate is too thick, up to two teaspoons of coconut oil or vegetable shortening can be mixed in thoroughly for a thinner, shinier coating.

Put the remaining chocolate in a piping bag, snip the tip and drizzle over the strawberries.

For tuxedos, dip the white-coated strawberries twice in dark chocolate on the diagonal, remove the excess, then dot on buttons and a bow tie with a toothpick dipped in chocolate.

Let set 15 minutes, or refrigerate up to 48 hours.