Recipe by Carol Fenster, author of Gluten-Free Cooking for Two (Houghton Mifflin Harcourt, 2017)
You can use your favorite chocolate chips, but I prefer dark chocolate―Ghirardelli or Sunspire―for its health benefits and stronger flavor. White chocolate chips work nicely, too.
4 ounces dark or bittersweet chocolate or chocolate chips
1/2 teaspoon butter or buttery spread
10 large strawberries (preferably with stems on, for the prettiest effect)
 Wash strawberries and gently pat dry with paper towels. Lay sheet of waxed paper on baking sheet.
 Place half of chocolate chips and all of the butter in microwave safe bowl. Microwave on Medium power until chocolate melts. Remove from microwave and stir until smooth, then stir in remaining chocolate chips until very smooth. If chocolate doesn’t melt, return to Microwave in 5 second intervals until it does.
 Holding strawberry by stem, dip strawberry into chocolate, twist slightly, and then lift out, letting excess chocolate drip back into bowl. Lay strawberry on waxed paper and repeat with remaining strawberries. Let strawberries stand for 20 to 30 minutes or until chocolate sets up and then serve.