Wash 24 medium strawberries under cold water, dry well and lay them on a dry kitchen towel. Line a tray with parchment paper.
Fill ⅓ of a small saucepan with water. Once it starts to simmer, place a pyrex glass bowl to sit on top of the pan, and pour in 1 cup chocolate pieces.
When most of the chocolate has melted, stir in 2 teaspoons butter and mix well. Remove from heat and set aside to cool down.
After the chocolate has cooled, and is only slightly warm, holding each strawberry by its leaves, dip ¾ into the chocolate and twirl to fully coat it. Hold over the bowl and turn slightly so any excess drips fall into the bowl. Then place the strawberry on the parchment paper to set. Do the same with the rest of the strawberries.
Keep in a cool part of the kitchen to set or chill in the fridge for 10-15 minutes, till the chocolate has hardened. Serve the same day.
Notes
Use room-temperature strawberries, and select those that are ripe and firm (not soft and bruised). Medium size strawberries often taste better than the very large ones.Wash the strawberries under cold water and make sure to dry them thoroughly, or the chocolate won't cling to the strawberries.For best flavour use a good quality chocolate.