Here's a site with a bit of a lesson about chocolate you might want to check out:
http://www.fabulousfoods.com/recipes/dessert/sweets/chocdipstraw.html
Here's a recipe - which you can leave the sprinkles out if so desired.
DOUBLE-DIPPED STRAWBERRIES
Nice with tea or coffee or as a light dessert.
36 strawberries (about two 1-pint baskets), unhulled
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1 tablespoon vegetable shortening
1 1/2 cups chocolate sprinkles (about 6 ounces)
Line large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.
Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
Makes 36.
From Bon Appétit
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You can also just temper whatever chocolate you like
just making sure no water gets in. The easiest way to do this is in the microwave. Take the chocolate out before completley melted and stir until melted. Then dip washed and dried fruit into the chocolate. Pound cake is good too.
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I have the recipe from the Food and Wine Festival, but can't put my hand on it right now.
Margie J - if you see this - do you have it somewhere? I think you posted it once, but I can't find it on your website.