Decorating with sanding sugars: If you wait just a few moments after the strawberry has been dipped in the chocolate to then dip the strawberry in the sanding sugar, it will allow the chocolate to set just a bit avoiding a chocolaty drippy mess in the sugar. I also found that waiting a few moments helped to keep the chocolate in place on the strawberry while being dipped in the sugar. But don’t wait too long or they won’t stick at all!

Decorating with sprinkles – If you’re pressing sprinkles onto the strawberries by hand, you can do so right away after the strawberry has been dipped in the chocolate.

Decorating with a chocolate drizzle – Once the strawberry has been dipped in the chocolate, allow it to set before adding a second chocolate drizzle on top. I found that if I didn’t wait at least a little bit for the chocolate to partially set before adding the drizzle, the drizzle would tend to slide down the strawberry a bit. Use a piping bag or a Ziploc bag with the very end snipped off to drizzle lines or designs. The tines of a fork dipped in chocolate and then drizzled will also work but may look a little messier. 

Chocolate covered strawberries are best enjoyed the day of. They will still be edible the following day but they will be tastier if you enjoy them the same day they are made.

If you need to store your strawberries overnight, they can be stored in the refrigerator or preferably in a cool, unrefrigerated space. Be aware that they may begin to form condensation after about an hour in the fridge. Allow refrigerated berries to sit at room temperature about 30 minutes before serving.