I'm no expert either.
Melt the chocolate (semi-sweet, maybe ghirardelli) 20 seconds at a time, until is becomes sorta half melted, then stir till it's smooth. Microwave a bit more then stir in a spoon full of coconut oil. Coconut oil helps with freezing on the strawberry. If you don't think it's thin enough for dipping the strawberries in, melt a bit longer. Take your cold strawberries and dip them, lay them on a rack. When your done, put them in the fridge to set.
Hope this helps, or even works.
