While chocolate starts the same way - with cocoa beans, the way it is processed - and more importantly - the amount of actual chocolate in a chocolate bar - varies enormously. And basically - the amount you pay is a pretty decent indicator of the quality of the chocolates. Common brands, like Hershey's and Nestle, may actually contain very little cocoa butter or chocolate liquor. Checking labels is of course critical.
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?