Chocolate-covered strawberries are delicious as is, but presentation makes them even more appealing.
How they are photographed makes or breaks their appeal, as well. The quality and direction of the light makes a difference – in this case, soft window light from the side, not the front, to create dimension.
There are plenty of places to find recipes for making chocolate-covered strawberries, so I won’t go into detail on the steps.
Basically, one of the most important things is having the strawberries totally dry before dipping, so wash, pat dry and let them sit out for awhile spread out on a baking sheet (turning a few times to expose all sides to air) to totally air dry before attempting to dip them or the chocolate will not stick well.
Then melt 6 oz. of semisweet chocolate in a double boiler to coat a pint of berries. Dip berries in the melted chocolate; set on parchment or waxed paper to dry.
For added fanciness melt 3 oz. of white chocolate; drizzle that over the dark chocolate and place in refrigerator.
Melt a bit more dark chocolate and drizzle that on only a portion of the serving plate. Chill plate in refrigerator to harden the lines of chocolate, then set the berries on that in an artistic arrangement to serve.
The added chocolate sheet and spires in this photo are an extra step, which you can find elsewhere, but they are “glued” in place with more melted chocolate.