Pick ripe strawberries and raspberries, ensuring they are fresh and free of soft spots.

Rinse the fresh berries in cool water, drain well, and dry completely on paper towels.

Line baking sheets with parchment paper and prepare toppings in small bowls.

Melt the chocolate using your preferred method, adding coconut oil or vegetable shortening to keep it smooth.

Dip strawberries one at a time by grasping the leaves, leaving about ¼-inch undipped at the top, and allow excess chocolate to drip off.

For raspberries, dip carefully, leaving ½-inch undipped at the top.

To create a marbled effect, drizzle with a second chocolate color immediately after the first dip and swirl with a toothpick.

If double dipping, let the first dip set in a cool place for about 15 minutes.

Add toppings immediately after dipping.

Refrigerate the dipped berries for about 15 minutes to set the chocolate if needed.

Store on paper towels in a cool location or refrigerate, removing 30 minutes before serving.