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.
This is the public group instrumental rationality diary for the week of July 23rd. It's a place to record and chat about it if you have done, or are actively doing, things like:
Or anything else interesting which you want to share, so that other people can think about it, and perhaps be inspired to take action themselves. Try to include enough details so that everyone can use each other's experiences to learn about what tends to work out, and what doesn't tend to work out.
Thanks to everyone who contributes!
Last week's diary; archive of prior diaries.