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Using your dominate hand, stick the inch of a pairing knife near the strawberry's stem at a 45 degree angle. Carve the knife around the stem in one direction and then repeat in the other direction. The core of the strawberry should come out on its own, leaving a small hollowed out area in the strawberry you will later fill with jello. Set the strawberries on a plate or tray with the cut side down. Place the plate or try aside while you prepare the chocolate. This allows any excess juice to drain from the chocolate. Measure your chocolate discs into a microwave-safe bowl. Place the bowl in the microwave and heat it on medium heat for one minute. Then, remove the bowl from the microwave and stir. Heat the bowl for an additional 15 seconds and then stir again. Continue heating your chocolate for 15 second intervals until it's all fully melted. Once your chocolate is melted, your strawberries should be drained. One by one, hand dip them in the chocolate-mixture tip first. Coat the strawberries completely in chocolate. Set the strawberries, cut-side down, on a baking tray covered in parchment paper after dipping them. Place a chocolate disc on the tip of each strawberry. The melted chocolate should hold the disc in place. When done, the discs help the strawberry shots stand upright. Freezing the strawberries helps the chocolate harden. While the strawberries are freezing, you can prepare your jello. The chocolate should be hardened by the time you're done with the jello.
Hull your strawberries. Drain the juice. Melt one cup (240 mL) of the chocolate discs. Dip the strawberries in the chocolate. Balance a disc on the tip of the strawberries. Place the strawberries in the freezer.