Rinse, but do not hull the strawberries. Drain and pat completely dry.
Put the semisweet chocolate into heatproof medium bowls. Fill medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper.
*Cook's Note: Alternatively, melt the chocolates in a glass dish in the microwave on high power for 60 seconds. Remove, stir and microwave for 10 seconds more until the chocolate has melted. Allow the chocolate to cool slightly to thicken
Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate. Twist the strawberry so that the chocolate forms a "tail" at the end. Set strawberries on the parchment paper. Repeat with the remaining strawberries.
Recipe courtesy of Paula Deen, 2007