Place berries on parchmentlined baking sheet and refrigerate until well chilled, at least 1 hour.

Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth.

Hold a berry by stem end and dip three-quarters of it into melted chocolate, making sure to coat berry's surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.