Prep the berries: Rinse strawberries gently under cool water, then pat completely dry with paper towels. Any moisture will cause the chocolate to seize or slide off. Leave the green tops on for easy dipping.

Line a tray: Set a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup easy.

Melt the chocolate: Place chocolate and oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt over a double boiler on low heat, stirring constantly.

Add a pinch of salt: Stir in a small pinch of fine salt to enhance the chocolate flavor. This won’t make it salty; it rounds out the sweetness.

Dip the strawberries: Hold each berry by the green top and dip into the chocolate, turning to coat. Let excess drip back into the bowl, then gently swipe the bottom edge on the rim so it doesn’t pool.

Set on the tray: Place the dipped berries on the prepared sheet. If you’re adding toppings like nuts or sprinkles, add them right away before the chocolate sets.

Optional drizzle: Melt a little white chocolate the same way and use a spoon or piping bag to drizzle thin lines over the set berries.

Let them set: Leave at room temperature for 20–30 minutes, or refrigerate for 10–15 minutes until the chocolate is firm. Avoid chilling too long to prevent condensation later.

Serve: Enjoy the same day for best texture, ideally at cool room temperature so the chocolate isn’t too hard and the berries stay juicy.