Hull the berries with a paring knife. Remove the stems and core beneath the cap by inserting the tip of a paring knife on an angle into the core. Then rotate the knife and fruit in opposite directions until the core is released.
Melt chopped up chocolate in a double boiler. If you don’t have one, place a dry glass bowl over a pot of simmering water. The water should not touch the bottom of your upper pan or bowl. Simmer until only half of the chocolate is melted, then remove from heat and stir gently until it is all melted. The chocolate should actually be tepid to the touch. If it’s hot, it may seize up and thicken
Spoon 1-2 tablespoons of yogurt into a dish.
Place the strawberries in the pool of yogurt, upside down.