1. Using a small sharp paring knife, slice stems off of strawberries and cut them in half lengthwise.
2. Cut a small triangle-shaped notch at the top of each half to begin to create the heart shape.
3. Using the paring knife, round out any sharp edges to shape each half into a heart.
4. Important Step: Thoroughly dry the berries with paper towel. The chocolate won’t cling to the berries if they’re damp.
5. Break up the chocolate bar into small squares and place in a microwave-safe bowl. Microwave for 1 minute, remove, and stir. Place back in microwave and heat for 10-15 seconds more, depending upon how much the chocolate has melted. Remove, stir, and repeat this process until chocolate squares are nearly melted.
6. Important Note: Be very careful with this process! If you heat the chocolate for even a few seconds too long, it will begin to solidify – making it difficult/impossible to dip the strawberries. The goal: heat the chocolate squares until they are nearly melted, then stir until they melt fully into a smooth liquid.
7. Set out a large sheet of parchment paper on the counter. Next, work quickly to dip the strawberries while the chocolate is still warm. Drop one heart at a time into the melted chocolate. Use two table knives to turn the heart around in the chocolate, making sure it’s completely coated in chocolate. Use one knife to scoop the heart out of the chocolate, allow any excess to drip off, then place on the parchment.
8. Allow the chocolate hearts to cool. This can take an hour at room temperature. To move the process along quickly, clear space in the fridge and place the parchment flat on a shelf in the fridge to cool.
9. When chocolate is completely cool, use the paring knife to trim excess chocolate off each berry and perfect each heart. Decorate the berries with red icing. Serve and enjoy!

Storage: Arrange berries so they lie flat in a large container (they shouldn’t overlap), cover, and store in the fridge.