i made chocolate-covered strawberries this weekend with both semi-sweet and white chocolate. in both cases, i melted chocolate chips (because that's what i had in the pantry) in a double boiler, which i find works better than microwaving, dipped the washed and dried strawberries, and then put them in the fridge to harden. the semi-sweet chocolate ones came out nice and smooth and glossy, but the white chocolate was another story. it never melted to a truly liquid state, and i ended up having to spread it on the strawberries like frosting. they tasted good, but they weren't exactly pretty. any suggestions for the next time? there will be a next time, because the strawberries were a big hit, and they're i season now in california.