You’ll want to make them the morning of the day you are using them. I melt dove chocolate in a bowl in the microwave. Stir every 15 seconds until melted. Make sure the berries are dry. Dip them and shake off the excess. Put them on a waxed paper lined tray and refridgerate until chocolate hardens. The key is to double dip them so remelt the chocolate if necessary and dip them again. You can even give them a third dip if you like the chocolate to be thick. You can also use both white and dark chocolate. Just be creative.