So elegant, yet so simple to make. The shortening keeps the chocolate just a bit soft, so when you bite into it, the whole chocolate coating doesn’t break off into pieces.
Melt and temper (optional) chocolate with shortening and stir until smooth.
Hold strawberry gently by the stem (or use a toothpick), and dip into chocolate, allowing excess to drip off. Lay onto a lined baking sheet, or if using a toothpick place it stuck upside down into a piece of Styrofoam (then you won't get a flat edge).
Refrigerate for 10 minutes, just until chocolate is set, then remove.
If desired, melt white chocolate, place in a piping bag (or plastic baggie with tip snipped off), and drizzle across berries. Refrigerate for 5 minutes until set.
Best if made and served in the same day, and stored at room temperature (if refrigerated, condensation will form on the berries/chocolate).