Yesterday, I made strawberries covered with chocolate.
Both my strawberries and milk chocolate were at room temperature. I heated the chocolate in the microwave together with a drop of peanut oil, stirred and dipped the berries in it. I let it all cool down in my cellar (+-15° C /+-60° F) on a piece of parchment paper.
While the taste was great, I didn't like that they looked a bit 'dull'. I would prefer it if they shone.
I added the oil, because I read it somewhere as a tip to get shiny strawberry-chocolates. I don't think it was as much as they adviced me to do though.
Can I do anything to make the chocolate shiny?
This is the usual case. You only want a temperature difference of 12° to 13° between the chocolate and its environment as well as between the chocolate and the confect interior. 
If the interior is colder than the room, the setting will happen "inside out". The cocoa butter film which gives a confect its shine will build on the inside, leaving the outside looking dull. 
This is a really good case for some types of confect, but you can't do it with most types of filling (definitely not with strawberries). Cooling from the outside gives you a beautiful shine. 
If you want to achieve a good shine, it is possible to put the confects in the fridge for a short time, but only after they have cooled to 20°C at room temperature. Don't let them fall to fridge temperature, take them out at 15°C. The continued cooling from the outside is beneficial. 
This shouldn't happen. The temperature difference is too small, and the confect doesn't set quick enough. In this case, cocoa butter pools on the surface and creates a yellowish layer after it hardens.
Best Answer
Chocolate which has been melted will look dull when cooled down again. Cocoa butter contains crystals, and when heating and cooling chocolate, there will form crystals of different sizes. Because of this, your chocolate look matt. You can use the technique of tempering chocolate to get great shiny chocolate. There will only form 'right' crystals with this technique. If you google 'tempering chocolate' you get lots of good results, which give you a better description of what to do then I can. For example you can use this sites description: http://candy.about.com/od/candybasics/ht/temperchoc.htm
Or this site which give the description using both Celcius and Fahrenheit: http://allrecipes.com/howto/tempering-chocolate/