If you are making chocolate covered strawberries at home, the type of chocolate you choose will determine the quality of the result more than any other factor.
The best option is Belgian couverture chocolate — either dark, milk, or white. It has a higher cocoa butter content than standard chocolate, melts more smoothly, dips more evenly, and sets with a much better finish. The flavour is also noticeably superior. The challenge is that it requires tempering, which takes some practice and the right equipment.
For a first attempt or a casual occasion, a good-quality dark or milk chocolate bar from a reputable brand — with a cocoa content of at least 60% for dark — will give a better result than candy melts or baking chocolate chips, which are designed for applications where appearance and snap are less important.
Candy melts are the easiest option technically — no tempering required, they melt easily, and they set quickly. But they use vegetable fats instead of cocoa butter, and the result tastes noticeably inferior to real chocolate. If flavour matters to you, avoid them.
Practical tips for home dipping: dry your strawberries completely before dipping (any moisture will cause the chocolate to seize), melt your chocolate slowly over a bain-marie rather than a microwave, and allow the coated strawberries to set at room temperature rather than putting them straight in the fridge.
If the quality of the result matters for a gift or a special occasion, ordering from La Fraise is the simpler option — Belgian chocolate, properly tempered, made fresh on the day, delivered across Dubai.