LINE baking sheet with wax paper. Wash strawberries and pat dry thoroughly with paper towels. Set aside.
HEAT water in a double boiler over medium-high heat until gently boiling; turn off heat. Place 2/3 of chocolate in the top of the double boiler; stir frequently until melted and smooth.
TEST the temperature of the chocolate with a candy thermometer. Bring the chocolate to a target temperature of 110° F. When chocolate reaches 110° F., begin the cooling process as follows.
ADD remaining chocolate to melted chocolate; stir until temperature goes down to 85° F. Heat over low heat until chocolate temperature reaches 90° F. Turn off heat; remove top of double boiler.
HOLD a strawberry by the stem and dip into chocolate allowing excess to drip back into pan. Transfer coated strawberry to prepared baking sheet. Repeat with remaining strawberries. Allow chocolate to cool. Refrigerate for 20 to 30 minutes or until chocolate is set.