If you are using bars of chocolate, chop the chocolate into small chunks. If using chips, you can skip this step.
In the bowl of a double boiler, melt the dark or bittersweet chocolate with 2 tbsp shortening, making sure to stir occasionally until the chocolate is perfectly smooth. Make sure the chocolate doesn't get too hot, or it will start to seize up!
Insert toothpicks into the stem of the strawberries. Holding the toothpick, dip the strawberries most of the way into the chocolate, rotating the strawberry to get an even coating. Remove the strawberry and let the excess chocolate drip off for a few seconds, then invert the strawberry and stick the toothpick into a piece of Styrofoam to let the strawberry set. Alternatively, you can place the berry onto a parchment lined baking sheet. Repeat for the rest of the strawberries.
While the chocolate is setting on the strawberries, clean out the double boiler and repeat the melting process with the white chocolate and the remaining shortening. Once melted, with a spoon or spatula, drizzle the chocolate over the strawberries (make sure the first layer of chocolate is set by this point. If not, make sure to wait!).
Let the chocolate set, and enjoy! These are best eaten the same day, ideally within a few hours of making them. If you wait too long, the strawberries will start to "weep." They will still be tasty, just not as visually appealing.
