Mix the salt into a large bowl of cold water. Quickly wash the strawberries in the salt water, don't leave them soaking. Rinse the strawberries with cold water several times to remove any salt. Lay the strawberries out on paper towels to air-dry. Strawberries must be completely dry before dipping in chocolate.

Line two baking sheets with parchment paper.

Fill the bottom pot of a double-boiler with several inches of water and bring to a simmer over medium-high heat. Place all of the dark chocolate into a heat-proof glass bowl and set it over the double-boiler. Stir occasionally with a spatula and let the chocolate melt completely. Once the chocolate is melted, remove the bowl from the heat and set it on a kitchen towel next to the strawberries and lined baking sheets.

Working with one strawberry at a time, pat the strawberry dry with a paper towel, grab the leaves and dip the strawberry into the melted chocolate. Turn the strawberry around in the chocolate to ensure that all sides are coated. Shake off as much excess chocolate as possible, then carefully place the strawberry on the lined baking sheet. Repeat this dipping process for all the strawberries. Let the strawberries sit until the chocolate coating sets and is dry to the touch.

Melt the white chocolate in a double-broiler in the same way as you melted the dark chocolate. Place the melted white chocolate in a freezer bag. Push the melted white chocolate to one corner of the freezer bag, then snip away a tiny tip of the bag to make a small hole. Drizzle the white chocolate on the now dry dark chocolate. Let the strawberries sit until the white chocolate sets.

If refrigerating, line the container with parchment paper and space out the strawberries so that none of them are touching each other. Place a soft paper towel on top and close the lid.