Line a baking sheet with aluminum foil or waxed paper. Break chocolate bars into pieces; place in the top part of a double boiler or a metal bowl set over (but not touching) a pot of simmering water. Stir one to two minutes, until chocolate is melted. Remove from heat.

Holding each strawberry by the stem, dip in chocolate, leaving a ¼ inch border at the top. Gently shake off excess chocolate. Place berry on foil. Repeat with remaining berries. Reheat chocolate if necessary.

Chill berries 40 minutes, until chocolate is set. May be prepared up to a day ahead.