Marbleized Strawberries

11 ounces white chocolate squares melted
8 ounces semisweet chocolate squares, melted
1 quart large fresh strawberries, patted dry

Line a cookie sheet with wax paper. Pour white chocolate into a 9-inch glass pie plate. Pour semisweet chocolate into a bowl.

Drizzle parallel lines of semisweet chocolate, about 3/4 inch apart, onto white chocolate. Set aside the remaining semisweet chocolate.

Holding strawberry stem end, dip strawberry into both of the chocolates in pie plate, pressing opposite sides of berry across dark and white lines to marbleize. Jiggle strawberry to drain off excess chocolate; arrange on sheet. Repeat, periodically drizzling more lines of semisweet chocolate across white chocolate. (If white chocolate starts to harden, microwave on MEDIUM for 30 seconds.)

Refrigerate marbleized strawberries until chocolate is firm, about 5 minutes. (Can be made ahead. Loosely cover strawberries and let stand at room temperature up to 2 hours).

Makes 28 strawberries.