Place fresh strawberries in a bowl of water with a pinch of salt. Let them soak for 5–10 minutes.

Rinse thoroughly under running water and pat them completely dry with paper towels. Ensure no moisture remains, as water can affect the chocolate coating.

Chill the strawberries in the refrigerator for 10 minutes to help the chocolate set faster.

Melt the white chocolate and dark chocolate separately using the double boiler method.

Transfer part of each melted chocolate into piping bags for decoration, if desired.

Remove the chilled strawberries from the refrigerator.

Gently insert a chopstick or bamboo skewer into the stem end of each strawberry.

Hold the skewer and dip the strawberry into the melted chocolate, rotating it to coat evenly. Lift it out slowly, allowing the excess chocolate to drip off for a smooth layer.

While the chocolate is still wet, roll the strawberries in optional toppings like shredded coconut or holiday sprinkles. You can also drizzle them with contrasting chocolate using the piping bags.

Place the decorated strawberries on a baking sheet lined with parchment paper or foil. Let them sit at room temperature for 30–60 minutes to allow the chocolate to set naturally.

Alternatively, refrigerate for 15–20 minutes for faster setting, but do not freeze to avoid damaging the strawberries' texture.