1. Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal.
2. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry.
3. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.