Wash the strawberries thoroughly and pat them completely dry with paper towels. Any moisture will prevent the chocolate from sticking properly.

Line a baking sheet with parchment paper. This will prevent the chocolate-covered strawberries from sticking.

Chop the chocolate into small, even pieces for easier melting. Place in a microwave-safe bowl or use a double boiler.

Melt the chocolate: If using a microwave, heat in 30-second intervals, stirring between each, until smooth. For a double boiler, stir constantly until melted. Add coconut oil if using for a glossier finish.

Hold each strawberry by the stem or leaves and dip into the melted chocolate, swirling to coat about 3/4 of the berry. Let excess chocolate drip off.

Place dipped strawberries on the prepared baking sheet. If adding toppings, sprinkle them on immediately before the chocolate sets.

Allow the chocolate to harden at room temperature or refrigerate for 15-20 minutes until set. Serve at room temperature for best flavor and texture.