4 oz. white chocolate, chopped
12 lg. strawberries, with stems
2 oz. bitter-sweet or semi-sweet chocolate, chopped and melted

Line baking sheet with waxed paper or foil. Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Hold 1 strawberry at stem end and dip halfway into chocolate. Place berry on prepared sheet. Repeat with remaining berries. Refrigerate until chocolate sets, about 30 minutes.

Spoon melted bitter-sweet chocolate into pastry bag fitted with small tip and pipe over white chocolate portion of strawberries in zig-zag lines. Refrigerate until chocolate lines set, about 10 minutes.