Bear Chocolate-covered Strawberries Recipe (with Video)

For the chocolate-dipped strawberries:
1. Line baking tray with wax/parchment paper.
2. Insert toothpicks in the top of each strawberry and line up the strawberries on your tray. The toothpicks will be your handles for dipping.
3. In a large microwave-safe bowl, add 10 oz of Ghiradelli milk/dark chocolate melting wafers. Heat in 30-second intervals, stirring in between, until fully melted.
4. Set about 1 tbsp of melted chocolate aside in a small microwave-safe bowl. Dye with black food coloring. Save this for later. If using oil-based food coloring, the chocolate will not seize. If using regular food coloring, the chocolate may seize and thicken. You can reverse this by stirring in ½-1 tsp of neutral oil (canola, vegetable) until it smooths out.
5. For bear chocolate-dipped strawberries, dip halfway into milk/dark chocolate, gently scrape excess chocolate on side of bowl, then set on lined tray.
6. For regular chocolate-dipped strawberries, fully dip into milk/dark chocolate, gently scrape excess chocolate on side of bowl, then set on lined tray. If using toppings, add while chocolate is still wet. If drizzling chocolate on top, let chocolate on strawberry dry first. Then, use a knife to lightly drizzle extra chocolate on top.
For bear decorations:
1. Use a toothpick dipped in the melted chocolate to draw ears on all of the bears.
2. In a small microwave-safe bowl, melt 2-3 pieces of the Ghiradelli white chocolate. Dip a toothpick in it and use this to draw on snouts and inner ears. Dye the remaining pink using pink or red food coloring. Use this for blush.
3. Draw on the eyes and snouts using the black chocolate from earlier. You may need to reheat it in the microwave at 15-second intervals if it hardened.