Good cooks swear by parchment paper - but if you are starting out - this item can be replaced by more readily available waxed paper. However - consider getting a box if you see one for sale. parchment paper is very handy to have if you are planing on doing a lot of baking.
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?