1. Wash and dry the strawberries.
2. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 5. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
3. Divide the tempered chocolate between 2 cups.
4. Add the yellow colour powder to 1 bowl and mix until completely incorporated.
5. Dip 6 strawberries into the white chocolate and the remaining strawberries into the yellow-coloured chocolate. Allow to set at room temperature on a lined tray.
6. Transfer the white and yellow-coloured chocolate into separate piping bags or zip lock bags.
7. Pipe small yellow chocolate dots on the white chocolate strawberries, and white chocolate dots on the yellow strawberries.

NOTES:

• Reheat the chocolate as required.
• Once dipped, the strawberries should be eaten on the same day.