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Line a baking sheet with parchment paper or silicone baking mat.
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Gently melt chocolate in a small bowl in the microwave (or over a double boiler). Microwave for 20 seconds, take out ant stir. Repeat until melted. You can pour the chocolate into a short glass for easy dipping. Dip strawberries (you can insert a skewer into the stem and then dip) in chocolate and then tap gently to remove any excess. Transfer to the parchment paper.
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Sprinkle strawberries with sprinkles, nuts, coconut flakes or leave plain.
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Refrigerate chocolate covered strawberries for 10 minutes until chocolate hardens.
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Store chocolate covered strawberries covered in the fridge. Best when served the same day they’re made.