Bottle with a very small open tip. I use Sugarbelle from Michael’s
Edible glitter dust if desired
Instructions
In a microwave-safe bowl, heat the dark chocolate in 30-second intervals until melted, stirring after each one.
One by one, dip each strawberry into the dark chocolate covering it about 3/4 of the way. Shake off any excess chocolate and place it onto the prepared baking sheet. Repeat with the rest of the strawberries then refrigerate them for a half hour.
When ready, melt the white chocolate in 30-second intervals stirring after each. It may be ready after just 30 seconds depending on your microwave.
Transfer the chocolate to the bottle. Pipe a spider web onto each strawberry (see design below). Place them back in the fridge for 30 more minutes to set.
If desired, spray with edible glitter dust and serve.