Line a tray with baking paper (parchment paper).

Place chocolate in a microwave proof bowl.

Microwave on high in 30 second bursts, stirring in between, until smooth (see video).

Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.

Dip into the chocolate, rolling to coat most of it (see video), the place onto the tray.

Repeat with remaining strawberries.

If using coconut / nuts or other coating, dip into the coating then lay on tray.

Refrigerate for 30 minutes or until chocolate is firm.

Best served within 12 hours of making. (Note 4)