Rinse the berries well and pat dry. Ensure they’re completely dry with no drops of water present as water can prevent the chocolate from sticking. Line a baking sheet with parchment paper.
Melt the chocolate. If using both dark and white chocolate, melt separately. Use a double boiler or microwave at 50% power for 2 minutes, stirring halfway.
Dip the strawberries one by one into the melted chocolate, coating them halfway. Lift and twist the strawberry to let excess chocolate drip back into the bowl.
If desired, roll the dipped strawberries in chopped nuts before placing them on the parchment paper.
For an extra touch, drizzle melted white chocolate over the dipped strawberries using a zip-top bag.
Place the chocolate strawberries in the refrigerator for about 30 minutes until the chocolate sets.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.
