1. Prepare the Strawberries:

• Wash the strawberries and gently pat them with paper towels until completely dry. Any moisture on the strawberries will cause the chocolate to seize up.

2. Melt the Semisweet Chocolate:

• In a microwave-safe bowl, combine the chopped semisweet chocolate and 1 tablespoon of shortening.
• Microwave at 50% power in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Be careful not to overheat the chocolate.

3. Dip the Strawberries:

• Dip each strawberry into the melted chocolate, holding it by the stem or leaves. Allow any excess chocolate to drip off.

4. Place on Baking Sheet:

• Place the dipped strawberries on a waxed paper-lined baking sheet.

5. Freeze Briefly:

• Freeze the strawberries for 5 minutes. This helps the chocolate set quickly and prevents the white chocolate drizzle from melting the dark chocolate.

6. Melt the White Chocolate:

• Meanwhile, in another microwave-safe bowl, combine the white baking chocolate and the remaining 1/2 teaspoon of shortening.
• Microwave at 30% power in 30-second intervals, stirring in between, until the white chocolate is melted and smooth.

7. Add Food Coloring (Optional):

• Stir in food coloring, if desired, until the desired color is achieved.

8. Drizzle with White Chocolate:

• Drizzle the melted white chocolate over the chilled, chocolate-covered strawberries.

9. Refrigerate:

• Refrigerate the strawberries until serving. This allows the chocolate to set completely.