Almost any type of chocolate can be used for dipping strawberries; milk, dark, or white. Some prefer bittersweet or semi-sweet in chip form for easier melting. Most add some sort of fat to help it melt smoothly and harden during cooling. Shortning or butter are the usual additions.
Keep berries at room temperature and store leftovers in the refrigerator is not eaten the same day.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?