For Valentine's Day I made the Crab Royale from one of the books, a small salad, fresh asparagus and for dessert, strawberries dipped in chocolate. It was all very good but...I don't know what didn't go exactly right with the strawberries. I used Lindt 70% intense dark chocolate and melted it in the micro just as directed but it was kind of clumpy and I basically shoveled it onto the berry and patted it into place. I had envisioned smooth, velvety chocolate and swimming the berry through it. Any ideas? I did have to add more cream than called for just to make it liquid. The berries were cold, probably should have been room temp, so that didn't help. Thanks