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Xachariah comments on Group rationality diary, 7/23/12 - Less Wrong
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Indeed. Healthy and delicious is a powerful combination.
If you start cooking with dark chocolate rather than just eating it (though it's delicious either way), there's a lot of non-obvious things to watch out for. I'm not sure of your cooking baseline skill, but I could share some tips for making very nice dark chocolate covered strawberries at a very low effort level if you'd like.
For semisweet, the steps are a) melt chocolate in a dish b) dip strawberries c) chill them on a plate on wax paper in the fridge. Is it less obvious for ultra-dark chocolate?
I find it more difficult to temper and finicky with blooming (discoloration). Eg, recipes that use the fridge recommend timings for dark chocolate of 1-2 mins in the fridge vs 4-5 minutes for milk. So instead I use safer techniques like non-fridge tempering vs fridge tempering, and hot water baths instead of a double boiler.
As you note, it's not particularly difficult to get chocolate around a strawberry. The hard part is making it the right color and texture and ensuring that it stays good without going bad early.