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.