Line a baking sheet with waxed paper or parchment paper to prevent the strawberries from sticking and to facilitate easy removal once the chocolate has set.

Place the semisweet chocolate in a heatproof metal bowl. Set the bowl over a saucepan of gently simmering water (double boiler method). Stir occasionally until the chocolate is fully melted and smooth. Remove the bowl from heat once the chocolate has melted.

Holding each strawberry by the stem, dip it into the melted chocolate, ensuring an even coating. Gently tap the strawberry against the side of the bowl to remove any excess chocolate. Place the dipped strawberry on the prepared baking sheet. Repeat the process with the remaining strawberries.

Place the tray of dipped strawberries in the refrigerator for approximately 10 minutes, or until the chocolate has fully set.

Using the same double boiler method, melt the white chocolate in a clean, dry bowl. Stir occasionally until smooth and remove from heat.

Transfer the melted white chocolate into a small resealable plastic bag. Snip a very small corner from the bag and gently drizzle the white chocolate over the chilled, chocolate-covered strawberries in a zigzag or decorative pattern.

Return the strawberries to the refrigerator for an additional 10 minutes, or until the white chocolate drizzle is firm. Serve immediately or store briefly as directed below.