1. Prep strawberries: Wash and dry the strawberries thoroughly with paper towel.  Make sure they are completely dry!
2. Melt chocolate: Set aside a small handful of the chocolate. Place the remaining chocolate in a heat-proof bowl set over a saucepan filled with 1-inch of barely simmering water (making sure the water does not touch the bottom of the bowl). Or use a real double boiler if you have one.  Stir constantly until the chocolate is melted. Remove from heat and stir in the reserved chocolate until melted and the mixture is smooth.
3. Dip and decorate: Hold a strawberry at the top, pulling back the leaves to use as a handle and dip into the melted chocolate. Let the excess chocolate drip back into the bowl, gently scrape the bottom against the rim and place on a baking sheet lined with parchment paper.  Decorate (see instructions below for the version you chose) and repeat with remaining strawberries.  Allow the chocolate to set completely before serving.

Decorating Instructions

• For the Ghost Strawberries: For this version, let some but not all of the excess melted white chocolate drip back into the bowl.  Place on a parchment paper lined baking sheet, letting the excess chocolate pool in the front to create the bottom of the ghost. Press on two candy eyeballs and an upside down chocolate chip for the mouth (bottom flat circular side facing out) or a chocolate callet.
• For the Mummy Strawberries: Dip all the strawberries in melted white chocolate and place on a parchment paper lined baking sheet. Allow to set for a minute or two. With a spoon or fork, drizzle over the remaining melted white chocolate in a back and forth motion to resemble mummy bandages. Press two candy eyeballs onto each strawberry.
• For the Halloween Sprinkle Strawberries: After dipping a strawberry into the melted chocolate, sprinkle on some Halloween colored sprinkles while holding over a bowl to catch the excess to reuse. Place on a parchment paper lined baking sheet and repeat with remaining strawberries.
• For the Zombie Strawberries: After dipping a strawberry into the melted white chocolate, sprinkle on some green sanding sugar sprinkles while holding over a bowl to catch the excess to reuse. Place on a parchment paper lined baking sheet and press on two candy eyeballs. Repeat with remaining strawberries.
• For the Halloween Pumpkin Strawberries: After dipping a strawberry into the melted white chocolate, sprinkle on some orange sanding sugar or sparkling sugar sprinkles while holding over a bowl to catch the fallen sprinkles to reuse. Place on a parchment paper lined baking sheet. Leave as is for a pumpkin or add a face to turn it into a Jack-o’-lantern. Repeat with remaining strawberries. For the faces, I used candy eyeballs or chocolate chips for the eyes, a mini chocolate chip for the nose (on some) and an upside down chocolate chip for the mouth (or a chocolate callet).