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1
Line baking sheet with wax paper or parchment paper.
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2
Fill medium saucepan with 1 inch of water, and bring to a boil.
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3
Place 3/4 cup chocolate chips in nonreactive metal bowl that fits snugly in saucepan over water.
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4
Remove saucepan from heat, place bowl on top, and let stand 3 minutes, or until half of chocolate chips are melting and shiny, but still retain their shape.
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5
Carefully remove bowl from saucepan, and wipe bottom dry.
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6
Stir in shortening and salt, and continue stirring 2 to 3 minutes, or until shortening is incorporated.
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7
Immediately stir in remaining 3/8 cup chocolate chips, and stir 3 minutes more, or until chocolate will not melt any further.
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8
(It will be almost, but not completely melted.)
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9
Place bowl of chocolate over water in saucepan again, and stir 30 to 40 seconds, or until mixture is smooth.
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10
Remove bowl from saucepan, and stir chocolate 1 minute more.
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11
Hold 1 strawberry by stem, and dip halfway into chocolate.
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12
Gently scrape some chocolate from 1 side of strawberry (to avoid chocolate foot), and place scraped side down on prepared baking sheet.
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13
Repeat with remaining strawberries and chocolate.
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14
Let stand at room temperature up to 2 hours to set.
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15
If not serving right away, chill dipped strawberries in refrigerator 20 minutes, then transfer to airtight container lined with paper towels, and keep refrigerated up to 24 hours.
