Temper the chocolate by placing 6 oz of the dark chocolate in a very clean and completely dry double boiler that is just barely simmering. Don't be afraid to move it off the heat to keep the temperature low. If the temperature is too high, the chocolate will get too hot very quickly.
Stir frequently until the chocolate melts and reaches between 114° and 118° degrees Fahrenheit.
Immediately remove the bowl from the double boiler and stir in the remaining 2 oz of dark chocolate.
Cover with a towel and stir every few minutes until the temperature drops to 85 degrees.
Dip the strawberries in the chocolate and place on baking sheet lined with parchment paper. If the chocolate becomes too cool, place it back over the warm water.
Refrigerate to allow the chocolate to begin to set.
Repeat with the process with the white chocolate, but temper the white chocolate by bringing it to a temperature between 100° and 110° degrees Fahrenheit.
Drizzle the tempered white chocolate on top of the dark chocolate dipped strawberries using a small spoon, or by making a pastry bag out of a zip lock bag and cutting off the corner.
Refrigerate for at least 30 minutes.
Use high-quality chocolate.
Strawberries will keep in the refrigerator for up to 3 days.