ghirardelli makes a wonderful melting chocolate
, which you can buy in a big box that makes it look like a ginormous bar that's been marked into rectangles. and yes, your strawberries come out **SO** wonderful when you use good quality chocolate to start with.
blasphemy warning: i have always melted this stuff in a pyrex dish in the microwave, never used a double boiler. put melting chips or bars into the dish, microwave for only 35ish seconds at first, try to stir, then keep nuking in 10-20 sec increments, stirring in between each.
after dipping fruit, or drizzling melted chocolate over those cookies, place dipped objects on a wax-paper covered cookie sheet or cutting board, and into the fridge. chocolate will set firmly very quickly.
to make it all look ever-so-professionally-fancy, buy both regular (dark or milk) and white chocolate. if you're dipping with regular, after all is setting on the wax paper'ed board, melt a tiny bit of white and drizzle it in thin lines or zig-zags over the regular. not really enough to taste, just looks incredible. reverse is also true for dipping in white & drizzling regular chocolate. after decorating, set them all into the fridge to set as one candy shell.
other things that dip well:
prezels - dip one small loop and the bottom big loop, leaving the other small loop to hold on to. after it's set, so you can hold the dipped part, dip the remaining small loop in the other type (regular or white).
dried apricots - stuff a whole almond into the slit the pit was removed from. press slit closed and dip that end 2/3 into chocolate, so that the pretty color contrast between apricot & chocolate is not completely covered over.
nuts - best way to use every tinsy bit of chocolate you've melted. take all the chocolate that is left in your pyrex dish/boiler after dipping, toss in a small amount of cashews or walnuts, stir to coat thoroughly, and scrape out with a spoon to form little dollops of nut clusters.