Prepare strawberries: thoroughly wash strawberries in a large bowl. You can add a little bit of vinegar to this if desired.
Dry the strawberries completely by draining them in a colander. Then lay them flat on a paper towel. If strawberries are not fully dry, the chocolate might seize.
Prepare a plate or baking sheet with wax paper to lay dipped strawberries.
melt your white chocolate. Chop chocolate into smaller pieces. Microwave for 30 seconds, then stir the chocolate. Return to the microwave for 15-second increments, and stir completely between each increment. The number of times required will depend on the microwave.
Transfer melted chocolate to a small bowl to help with dipping. I used an espresso cup.
Wipe a strawberry to ensure it is fully dry, then dip a strawberry into the chocolate. Let the excess chocolate drip off and transfer to the wax paper-lined plate or baking sheet. Repeat with remaining strawberries.
Transfer plate or baking sheet to the fridge for 20-30 minutes, until white chocolate is solid.
When ready to decorate strawberries, melt 2 tablespoons of milk chocolate and transfer to piping bag, ziploc bag, or squirt bottle.
Remove strawberries from the fridge, then drizzle with melted milk or dark chocolate. Chill for another 10-15 minutes until solid.
Decorate with edible gold leaf if desired.
Chocolate dipped strawberries are best served fresh or within 24 hours.