Wash strawberries and allow to air dry completely. Vinegar wash: ¼ cup vinegar + 2 cups water. Dip on vinegar water then rinse. Pat each strawberry dry using a paper towel before starting.

Strawberries can also sweat after being removed from the refrigerator. Allow strawberries to reach room temperature. 

These two steps are a must for the strawberries to be dry and be room temperature or the chocolate will not adhere properly and will fall off after it hardens. 

Line a baking sheet with parchment paper.

Place chocolate and coconut oil in a microwave safe bowl. Heat in microwave in 20 second increments. Stir with each session. Use when melted. Candy melts will not need coconut oil, nor tempering, simply heat to melt and dip. However, if you are using White chocolate with oil-based food coloring, add 1 Tablespoon of coconut oil.

For precise tempering, follow this method: Using an instant read thermometer, allow chocolate to reach 115°F. continue stirring while adding a few chocolate chips until temperature reaches 90°F, then start dipping. Tempering allows for a nice finish and no dull chocolate.

Place the strawberry on a stick or grab the strawberry by the leaves and dip into the chocolate ¾ up the strawberry. Rotating to make sure all sides are coated. Gently twist to remove excess chocolate. Turn strawberry upside down and poke toothpick/skewer into styrofoam. If using parchment paper, wipe the bottom of the strawberry on the side of the bowl or remove using a spoon then lay flat.

Sprinkle on edible luster powder, spray on luster, sprinkles, chocolate chips, coconut while still liquid. 

Stripes: coat with chocolate then drizzle with white chocolate. Use a bamboo skewer to make straight lines. Try all lies down, leaving a space in between. Try one line up, then one line down design. 

Tuxedo: coat with white and allow to dry. Come back and dip in chocolate at angles for the coat. Finish buttons and tie with a small decorating tip or toothpick. 

Lay strawberry on parchment paper or upside down in styrofoam. If drips from the bottom of the strawberry do not reincorporate when turned upside down, then add ¼ teaspoon more coconut oil. When finished, place baking sheet or styrofoam in refrigerator for 5 minutes.