Bring a cup of water to a boil, toss in the habanero chiles, and cover for 10 minutes, or until the chiles are mushy-soft. Chop them as fine as can be, then mash them to a pulp.
Melt chocolate slowly in a double boiler. We don’t recommend using a microwave, since the chocolate could explode, (even after you have removed it from the microwave) and burn anyone in the vicinity. You could also over-cook the chocolate very easily. Add the habanero pulp, stir, and heat slowly again until the chocolate is a thick & creamy yet liquid enough for dipping the strawberries.