Place cleaned, completely dry strawberries in the refrigerator for about 1 hour so they’re well chilled. Meanwhile, melt the white chocolate using a double boiler or short microwave intervals, stirring until smooth.

Insert a skewer into each strawberry, dip into the melted chocolate, and gently shake off the excess. Stand the skewers upright in glasses filled with rice to set.

Before the chocolate firms up, sprinkle green chocolate chips over 3 of the strawberries. Refrigerate all the dipped strawberries until the coating is fully set. Once hardened, move the sprinkled strawberries to a parchment-lined surface.

Reheat the remaining white chocolate, then tint it with green food coloring. Transfer the green chocolate to a piping bag. Pipe a simple lattice pattern over 2 strawberries and return them to the refrigerator to set.

Use the remaining strawberries to create freeform green stripes. Melt the dark chocolate and pipe a few thin lines over the berries for contrast. Refrigerate for about 20 minutes, or until all decorations are firm.

Chocolate-covered strawberries are best enjoyed fresh. Arrange them on a serving plate and serve right away. Happy St. Patrick’s Day!