4 16-ounce packages fresh strawberries, wiped clean with wet paper towel

Assorted decorations (such as Skor toffee bits, flaked coconut, chopped toasted almonds or hazelnuts, minced crystallized ginger, candy confetti and sprinkles, mini M&M's)

1. Line several baking sheets with foil. Depending on the number of types of chocolates you'll be using (dark, white and/or milk), place each in its own medium metal bowl . Set each over saucepan of simmering water and stir until completely melted and warm to the touch. Remove bowls from over water.

2. Holding 1 berry by stem end, dip into dark, milk or white chocolate, coating all but the top third of the berry. Shake off excess chocolate. Place berry on foil-lined sheet. Repeat with 5 more berries. Sprinkle with assorted decorations, if desired. Dip more berries into chocolate and place on foil. Dip spoon into different chocolate (for color contrast) and move from side to side over dipped berries, creating zigzag lines. Repeat dipping and decorating with remaining berries and chocolate as desired in several batches, rewarming chocolate over simmering water, if necessary. Refrigerate berries until chocolate sets, about 30 minutes.

DO-AHEAD TIP: Can be made 1 day ahead. Cover with foil and refrigerate. If injecting with liqueur, do up to 4 hours before serving.